It’s hard to believe that Easter’s right around the corner. It’s weird how the exact date of Easter changes so much each year, kind of like the kids’ spring breaks every year. We haven’t finalized our celebration plans, but the not-so-little Littles still asked for an egg hunt.
We’ve definitely done egg hunts in deep snow in years past, but hopefully this won’t be one of those times. Snow or shine, the boys might just never outgrow their affinity for jelly beans. Even if it means I continue planting plastic eggs in tall grasses for boys taller than me, I’ll happily oblige.
But I’ll also balance out the holiday gummy bears with our favorite tried-and-trusty true Honey Baked HamandGarlic Herb Roasted Baby Potatoes.
And these really fluffy, tender, not-at-all-dry Savory Cheddar and Chives Scones…
How to make Perfect Savory Cheddar and Chive Scones
These may appear and sound like they’re hard to pull off, but scones are one of the easiest pastries to make. Once I got over my silly fear of making scones and I started makingWhite Chocolate Raspberry SconesandFavorite Pumpkin Scones with Spice Glazeon the regular, I realized scones are just as easy as rolled cookies.
And once you’ve had sweet scones, it’s high time to enjoy savory cheese scones. The basic steps:
- Whisk together the dry ingredients, like you would with most baking
- Work in the cold butter with your fingers and get release all your stress into the dough
- Toss in the super sharp cheddar cheese and chives
- Mix together the wet ingredients; then add them to the dry ones
- Roll out the dough into shapes that suit your current mood
What’s the Difference Between a Biscuit and a Scone?
Both biscuits and scones contain similar ingredients such as flour, baking soda, and butter. If interested in some of the best fluffy biscuits, we’ve got you covered withBest Southern Buttermilk Biscuits.
Scones are generally a bit heartier and heavier, and they’re generally rolled out and cut into shapes. Scones generally also include more sugar, as in sweet scones likeWhite Chocolate Berry Almond Sconesand are served with jam or just by themselves for breakfast or afternoon snack.
Since these Cheddar and Chives Scones are savory, they’re more similar to biscuits, but are a bit denser in texture. We love these fluffy, tender, cheesy scones for brunch. They’re awesome next to aBacon and Egg Breakfast Casseroleand some fruit.
Just be ready for recipe requests when you make these savory scones. And definitely hide a couple for yourself to eat, please 😇
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Savory Cheddar and Chive Scones
5 from 1 vote
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These Savory Cheddar and Chive Scones are supremely fluffy and tender; not dry at all. They’re teeming with the delicious flavors of sharp cheddar cheese and chives. Perfect addition to your next brunch menu.
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Servings: 10 regular scones
Author: Amy Dong
Ingredients
- 2 cups flour
- ½ tsp table salt
- 1 TB baking powder
- 5 TB very cold butter, cut into small pieces
- 1 cup freshly-grated extra sharp white cheddar cheese, lightly packed
- 2 TB freshly chopped chives
- 2 large eggs
- ⅓ cup heavy cream
- 1 rounded TB Dijon mustard
Egg wash
- 1 egg, beaten, in small bowl
Instructions
Preheat oven to 375F with rack on lower middle position. Line a large baking sheet with parchment or silicone liner and set aside.
In a bowl, which together the flour, salt, and baking powder. Using clean fingers, work in cold pieces of butter into the dough to make a crumbly mixture. Work in the shredded cheese and chives lightly, just to incorporate.
In a separate bowl, whisk together the eggs, cream, and mustard until incorporated. Stir wet mixture into the dry ingredients, stirring just until dough is fully combined and a bit sticky; don’t over-mix.
Flour a large board and roll out the dough into approx 20″ x 4″ rectangle. Cut rectangle into even squares, and then cut each square in half to make triangles (alternatively, you can cut the rectangle into whatever shapes you like, as long as dough is of even thickness) brush tops with egg wash and sprinkle with a bit of kosher salt on top.
Place scones on lined baking sheet, 1 inch apart. Bake 13-15 min for smaller scones or 20-23 minutes for larger scones, just until lightly golden brown on top. Serve warm for best results. Can also be stored airtight at room temp for 24 hours.
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Nutrition (per serving)
Calories: 282kcal | Carbohydrates: 24g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 742mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 0.4mg | Calcium: 233mg | Iron: 2mg
Course: Breakfast, brunch
Cuisine: American
