Cheese and Chive Scones
Light, savoury British scones made with mature cheddar and fresh chives, perfect for a snack or with soup.
Perfect for a snack, a light lunch with soup, or as part of a picnic spread, these scones come together with basic ingredients. The key is to handle the dough gently and not overwork it, which keeps them beautifully fluffy.
I love making a batch on a lazy weekend morning. The smell as they bake is irresistible, and they disappear fast. Serve them warm with a little butter, or split and fill with your favourite sandwich fillings.
Ingredients
- 350g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon mustard powder (optional)
- 75g cold unsalted butter, cubed
- 100g mature cheddar cheese, grated
- 3 tablespoons fresh chives, finely chopped
- 180ml whole milk, plus extra for brushing
- 1 large egg, beaten (for glazing)
Instructions
- Preheat the oven to 220°C (200°C fan) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and mustard powder if using.
- Add the cold butter cubes and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the grated cheddar and chopped chives.
- Make a well in the centre and pour in the milk. Mix with a knife or your hands until a soft dough forms. Do not overwork.
- Turn the dough out onto a lightly floured surface and gently knead just 2-3 times to bring it together.
- Pat the dough into a round about 2.5cm thick. Use a 6cm round cutter to stamp out scones, re-rolling scraps once.
- Place the scones on the prepared tray, spacing them apart. Brush the tops with beaten egg.
- Bake for 12-15 minutes until risen and golden brown.
- Transfer to a wire rack to cool slightly. Serve warm.
Cook’s tips
- Use cold butter and handle the dough minimally for the lightest texture.
- For extra cheesy flavour, add a pinch of cayenne pepper or a teaspoon of Dijon mustard to the dough.
- If you don't have a round cutter, use a glass with a floured rim.
Substitutions
- Swap mature cheddar for a sharp vegetarian alternative or Red Leicester.
- Use spring onions or parsley instead of chives if you prefer.
- For a dairy-free version, use vegan butter and plant-based milk, and omit the cheese or use a vegan cheese alternative.
Storage & reheating
Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat in a low oven or split and toast.
Frequently asked questions
Can I make these scones ahead of time?
Yes, you can prepare the dough, cut out the scones, and refrigerate them on a tray covered with cling film for up to 24 hours. Bake them straight from the fridge, adding a couple of minutes to the baking time.
Can I freeze cheese and chive scones?
Absolutely. Freeze baked scones in a freezer bag for up to 2 months. Reheat from frozen in a moderate oven for about 10 minutes.
Why are my scones dense?
Overworking the dough develops gluten, which makes scones tough. Mix until just combined and knead only 2-3 times. Also, make sure your baking powder is fresh.
What cheese works best?
A mature or extra-mature cheddar gives the best flavour. You can also use a mix of cheddar and Parmesan for a sharper taste.
