Savory Cheese Scones (Printable)

Golden scones filled with sharp cheddar and fresh chives, ideal for any time enjoyment.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Dairy

05 - 1/4 cup cold unsalted butter, cubed
06 - 1 cup sharp cheddar cheese, grated
07 - 1/2 cup whole milk
08 - 1/4 cup sour cream

→ Herbs

09 - 2 tablespoons fresh chives, finely chopped

→ Optional Topping

10 - 2 tablespoons extra grated cheddar cheese
11 - 1 tablespoon milk

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking powder, salt, and black pepper in a large bowl.
03 - Add the cold cubed butter to the dry mixture and rub in using fingertips or a pastry cutter until it resembles coarse crumbs.
04 - Stir in grated sharp cheddar cheese and finely chopped chives.
05 - Whisk whole milk and sour cream together in a separate bowl.
06 - Pour the wet ingredients into the dry mixture and gently stir with a fork until just combined, avoiding overmixing.
07 - Turn dough onto a lightly floured surface, pat into a 1-inch thick round, then cut into 8 wedges.
08 - Place wedges on the prepared baking sheet, brush tops with milk, and sprinkle with extra grated cheddar if desired.
09 - Bake for 16 to 18 minutes until golden brown. Allow scones to cool slightly before serving.

# Expert Tips:

01 -
  • They come together in under 20 minutes, no yeast or waiting required, just mix and bake.
  • The edges turn crispy and golden while the inside stays soft and flaky, with pockets of melted cheddar in every bite.
  • Theyre incredibly forgiving, even if you overwork the dough a little, they still taste like heaven warm from the oven.
02 -
  • Do not overmix the dough once you add the wet ingredients, a few floury streaks are fine and will disappear in the oven.
  • Cold butter is non-negotiable, if it warms up too much while youre working, pop the whole bowl in the fridge for five minutes.
  • Bake them as soon as the dough is shaped, letting them sit on the counter makes them spread instead of rise.
03 -
  • Grate your own cheese from a block instead of using pre-shredded, it melts better and doesnt have that weird coating that keeps it from clumping.
  • If your kitchen is warm, chill the flour and bowl in the freezer for ten minutes before you start, it keeps everything cold and makes the scones even flakier.
  • Brush the tops with heavy cream instead of milk for an extra golden, glossy finish that looks bakery-perfect.

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