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Cheddar and Chive Scones

Cheddar herb scones on a cooling rack
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These Cheddar and Chive Scones are buttery, flaky, and packed with sharp cheddar cheese, fresh chives, and thyme. They’re perfect for brunch, soup season, or savory snacking and come together easily with simple ingredients.

Ingredients

Units Scale
2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 8 tablespoons cold unsalted butter, cubed 1 1/2 cups shredded sharp cheddar cheese 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh thyme 3/4 cup cold heavy cream 1 large egg Extra heavy cream for brushing

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.
  3. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese, chives, and thyme.
  5. In a separate bowl, whisk together the heavy cream and egg.
  6. Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.
  7. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
  8. Cut into 8 wedges and place onto the prepared baking sheet.
  9. Brush the tops lightly with additional heavy cream.
  10. Bake for 18 to 22 minutes, until golden brown.
  11. Let cool slightly before serving.

Notes

  • Keep the butter cold for flaky scones.
  • Freshly shredded cheese works best.
  • Reheat leftovers in the oven for the best texture.
  • These scones are best enjoyed within 2 days or frozen for longer storage.

Find it online: https://jesslovesbaking.com/2026/06/06/cheddar-and-chive-scones/