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Savory Cheddar Scones with Chives are the perfect addition to breakfast, brunch or dinner. They are served with a delicious homemade bacon butter and are ready in less than 20 minutes!
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Pin ItWho can resist warm buttery scones? And while these cheddar chive scones look just like biscuits, they are actually savory scones. We use a biscuit cutter or cookie cutter to cut them into round shaped scones and enjoy them with breakfast or brunch.
If you’re craving cheesy scones that are packed with flavor, then I promise you will not be disappointed. These tender scones come together in minutes, bake quickly, and look gorgeous with those sprinkled pops of chives or spring green onions.
And if savory scones aren’t your thing, try our Strawberry Scones for a sweeter flavor.
Table of Contents
Cheddar Scones with Chives
Scones are similar to the texture of a biscuit. They are buttery, moist and perfectly flaky. Some scones have fruit added to make them sweet scones. But if you prefer savory scones, then you’re going to love these scones with cheddar cheese and chives.
Scones come together quickly and easily as there is no yeast so no rising time is needed. You can even prepare them in advance and bake just prior to serving. This savory scone recipe is ready in 20 minutes! Serve them with breakfast or as a side to salads, soups and more.
Ingredients You Need
You’ll need a few easy-to-find ingredients. Most of these you probably already have in your pantry or fridge.
- Base of the scones: You will need all-purpose flour, butter, buttermilk, baking powder, crushed red pepper flakes and salt for the dough. If you don’t have buttermilk, you can substitute with heavy cream.
- Cheese: Sharp cheddar cheese is preferred for this recipe for the best texture. It also blends in well to the scone dough. Swiss, gruyere, Parmesan or other hard grated cheese would work, if you need to make a substitute.
- Chives or Green Onions: I use whatever I have on hand. Fresh chives or green onions or spring onions taste great! If you want to omit the onions, you can add more flavor by adding rosemary or tarragon.
- Egg: You will brush the tops of the scones with egg wash for a beautiful finish.
- Bacon butter: To make the bacon butter, you will need just two ingredients – cooked bacon and butter!
Let’s Make Cheddar and Chive Scones
Scones are one of my favorite things to make because they come together in just a few steps.
- Mix the dry ingredients and butter: In a large bowl, whisk together the flour, baking powder, salt and crushed red pepper. Add the cheese to the flour mixture and use your hands to incorporate it into the dough. Grate the cold butter into the dough and use a pastry cutter or your hands to incorporate the butter into the dough. It should be well incorporated with only small pieces remaining.
- Add the other ingredients: Add the chives or onions into the dough and toss until the green flecks are evenly distributed. Pour in the buttermilk and use a rubber spatula to gently incorporate. The less you mix the better, but you want the dough to come together. Avoid overmixing to ensure tender and fluffy scones.
- Shape the dough and finish: Place the dough onto a lightly floured surface and knead the dough 2 or 3 times. Pat it into 1-inch thickness. Use a 1 1/2″biscuit cutter or round cookie cutter to cut into pieces. You should have 25-30 scones.
- Finish: Place the scones on a baking sheet one inch apart. Use a pastry brush to brush the top of the scones with egg wash.
- Bake in a preheated oven at 400°F for 10 to 12 minutes, until golden brown and puffed up.
The full recipe with measurements and instructions can be found in the recipe card below.
Bacon Butter
To make the bacon butter, use a spoon to smash together and mix the crumbled bacon and a few tablespoons of softened butter. Add more or less butter, depending on your needs. Add salt and/or black pepper to taste. Serve with the cheddar scones or your favorite bread.
The Secret to Making Good Scones
- Use sharp white cheddar cheese: It is incorporated into the dough like butter, which yields a bread that tastes like cheese without being too cheesy.
- Use a box grater to grate the COLD butter: Then use a pastry blender or your hands to incorporate the butter into the dough. Make sure the butter is cold otherwise it won’t grate. Cold butter is essential for scones.
- Do NOT over mix the batter: The less you mix, the better. Mix until the liquid is just incorporated.
- Biscuit cutter: We use a 1 1/2″ biscuit cutter to cut the dough. This yields about 30 small savory scones. You can use a larger size cutter or cut into triangle scones, but you might need to adjust the baking time. See the recipe card below for adjusted cook times.
What do you eat with savory scones?
Savory scones are a versatile side dish that is great for serving with breakfast, brunch and dinner. Below are a few of our favorite things to eat with these scones.
Freezing Instructions
Freeze before baking: After you cut the scones into individual pieces, freeze them on a baking sheet until firm. Then transfer the frozen scones to a freezer safe bag or container and store for up to 3 months.
To bake from frozen, remove the scones from the freezer while the oven preheats. Bake as directed in the recipe card.
Storage Instructions
We love serving them warm but you can also store them in an airtight container for up to 2 days. If freezing after baking, let the scones cool completely, then place in a re-sealable bag or airtight container before placing in the freezer. Freeze the scones for up to 3 months. Thaw completely before serving.
Cheddar Scones with Chives and Bacon Butter
Ingredients
- 3 cups all purpose flour, plus a little more for your work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 cup sharp white cheddar cheese, shredded
- 1/2 cup COLD unsalted butter
- 1/2 – 3/4 cup green onions, thinly sliced (most of the way down the stalk but stopping about 2″ from the bottom)
- 1 cup buttermilk
- 1 egg beaten with 1 tablespoon water, egg wash
- 4 slices bacon, cooked and finely crumbled
- 3 tablespoons soft unsalted butter
- kosher salt to taste
Instructions
- Preheat the oven to 400°F. You can line a baking sheet with parchment but it is not required.
- In a large bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
- Using a box grater, grate the COLD butter into the bowl. Use your fingers (or a pastry cutter) to incorporate the butter into the dough until mostly uniform crumbles form, the largest being about the size of a pea. Add the onions and toss them into the dough until you have green flecks distributed evenly.
- Pour in the buttermilk and gently incorporate it using a rubber spatula. The less you mix the better, but you want the dough to come together.
- Turn the dough out onto a floured surface and knead the dough 2 to 3 times. Pat it out to about 1 inch thick. Cut the dough using a 1 1/2″ biscuit cutter. You should have about 30 little scones (see note)
- Place them on the baking sheet about an inch apart. Brush the tops with the egg wash. Bake for 10-12 minutes. The tops will be a pretty golden hue and the scones will have puffed up a lot.
- While the cheese scones bake, use the back of a spoon to smash and mix the bacon and butter, adding just a little salt to taste.
- Scones are best served warm but will keep in an airtight container for 2 to 3 days.
Notes
- You can cut these into traditional triangular scones. When patting out the dough, you will make a circular shape that is about 1 1/2″ thick. Cut the circle in half, and then across, and then 2 swipes diagonally to yield 8 equal triangle pieces. Bake for 18 to 20 minutes. Similarly, you can cut these in any size or shape you like, but make sure to adjust the bake time accordingly.
- COLD butter is crucial to tender scones. After you cut them and put them on the baking sheet you can put them in the fridge for a few minutes to chill before baking if you’d like.
- Cutting the butter in with a box grater is my favorite way to quickly incorporate cold cold butter into biscuits or scones yielding uniform pieces. No more chasing cubes around the bowl with a fork or wishing you had a pastry cutter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published by Heather from the blog Sugar Dish Me in 2014. It was updated with new photos and tips in October 2024.
I’m OBSESSED with these savory scones! Thanks so much for the recpe!
I had never put cheddar in my scones before and they were delightful! They were so tasty and yummy!
Oh wow, those look amazing Heather! Thank you so much Ashley for letting Heather come over and play….and bring bacon butter. 🙂 I will be dreaming about these all day!!
Ashley, I love the combination of bacon and cheese in these delicious scones! Can’t wait to try, pinned 🙂
I love savory scones and these look so delish! Pinned.
My goodness!! What a great idea!! Unbelievably the best scones!!
I always love a good scone! I will also be permanently distracted all day by bacon butter!! Yum!
Oh man, I can’t think of a better combo for a savory scone! If you say bacon and cheese, I’m in!