Cheddar and Chive Scones

Cheddar and Chive Scones

Makes 12

Over-mixing the dough can result in tough baked goods, so pay close attention to the process when adding the butter and milk mixture to ensure soft, tender scones.

  • 1/2 cup milk (plus 2 tablespoons for brushing over scones)
  • 2 large eggs
  • 2 tablespoons finely chopped chives
  • 2 cups unbleached all-purpose flour, more for rolling out biscuits
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 1 1/2 cups grated sharp or aged cheddar, divided
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Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup milk and eggs until blended. Stir in chives and set aside. Blend flour, baking powder, salt, and black pepper in a food processor or large bowl. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix. Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form.

Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick. Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.

Nutritional Info: 
Per Serving:Serving size: 1 scone, 210 calories (110 from fat), 12g total fat, 7g saturated fat, 65mg cholesterol, 440mg sodium, 19g carbohydrate (1g dietary fiber, 1g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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