Cheddar and Chives Scones

Ina Eats In

These savory Cheddar and Chives scones are have a flaky inside and a have a crumbly, melt in your mouth outside with the perfect flavor of chives and bits of sharp cheddar cheese.

Full recipe here!


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Scones are usually made with fruit or chocolate and are a sweet option for a breakfast or brunch. These cheddar and chives scones are if you are like me and prefer a savory breakfast full of delicious flavor. This scone recipe can be made one day ahead and baked next day or you can bake them the same day they are made. I like making the dough for these cheddar and chives scones the night before I bake them because they taste best fresh out of the oven. Scones can be a great addition for any special event and are great with a perfect cup of hot coffee or tea.

If you are considering making these cheddar and chives scones for a brunch party, check out these recipes that would also be a great addition to any brunch:

Ingredients Needed for this Cheddar and Chives Scones.

  1. All purpose flour. This is the base component of most baked goods including scones.
  2. Baking Powder. This is the leavening agent that makes the scones rise slightly.
  3. Salt. Adds extra flavor.
  4. Heavy Cream. Contributes to deep flavor and crumbly outer texture.
  5. Egg. Adds flavor and texture.
  6. Butter. An essential for best flavor and flaky inside texture.
  7. Cheddar Cheese, freshly chopped chives, and garlic powder. These ingredients make this cones recipe unique.

How to make Cheddar and Chives Scones.

  1. Whisk together dry ingredients.
  2. Incorporate in cold butter.
  3. Mix together heavy cream and egg.
  4. Pour in flour and butter mixture along with chives and cheddar cheese. Mix until mixture is moistened. It should be sticky.
  5. Drop onto counter and shape into an 8" disk.
  6. Cut into 8 wedges and transfer onto baking sheet lined with parchment paper.
  7. Refrigerate at least 15 minutes.
  8. Bake in a preheated oven for 20-25 minutes.
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Tips for making the BEST Cheddar Chives Scones.

  • Don't use milk instead of heavy cream. A lighter liquid will completely change the texture and thickness of the scones. The closest substitute for heavy cream is to use buttermilk.
  • Don't melt butter. You should still see pieces of butter after your dough is complete. A pastry cutter (Amazon Affiliate Link)helps in working the butter in the flour without warming it up with the heat of your hands.
  • Don't overwork dough.
  • Keep dough cold at all times. This prevents spreading of the scones when baked.
  • Refrigerate dough before baking.

How to Store Scones.

Any leftover scones can be stores in the refrigerator for 5 days in a closed container (Amazon Affiliate Link).

Full recipe here!



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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY
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