Cheddar Herb Scones
Golden, flaky scones packed with sharp cheddar and fresh chives. Soft centers, crisp edges, and irresistible cheese pulls make these savory treats perfect for any meal.
Equipment
- 1 | Mixing bowl |
- 1 | Pastry blender | or two knives
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Sharp knife |
- 1 | Measuring cups and spoons |
Ingredients
- 2 | cups | all-purpose flour |
- 1 | tablespoon | baking powder |
- 1 | teaspoon | salt |
- 0.5 | teaspoon | black pepper |
- 0.5 | cup | unsalted butter | cold cubed
- 1 | cup | sharp cheddar | shredded
- 0.25 | cup | fresh chives | chopped
- 0.75 | cup | whole milk |
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment.
- Whisk flour, baking powder, salt, and pepper in a large bowl.
- Cut cold butter into the dry mix until coarse crumbs form.
- Stir in shredded cheddar and chopped chives.
- Pour in milk and mix just until a soft dough forms.
- Pat dough into a 1-inch thick circle on a floured surface.
- Cut into 8 wedges and place on the prepared sheet.
- Bake 15–18 minutes until golden and cheese is bubbly.
- Cool slightly and serve warm.
Notes
Store in an airtight container up to 2 days at room temperature.
Reheat in a 300°F oven for 5 minutes to restore crispness.
Freeze baked scones up to 1 month; thaw and warm before serving.
Keep butter cold for the flakiest texture.
Reheat in a 300°F oven for 5 minutes to restore crispness.
Freeze baked scones up to 1 month; thaw and warm before serving.
Keep butter cold for the flakiest texture.