These cheddar chive scones are big, flaky, and full of sharp cheddar and fresh chives, finished with whipped hot honey butter for a savory-sweet brunch favorite.
I needed a savory offering for last month’s Bakehouse Texas Bakery Box—something cozy and familiar, but still special enough to hold its own among the holiday sweets. These Cheddar Chive Scones turned out to be just the ticket. Simple cream scones with sharp cheddar and fresh chives, baked until golden and deeply satisfying in that familiar and comforting way.
I first tested this recipe just after Thanksgiving and left a pile of baked scones cooling on a quarter sheet pan on the counter once I decided they’d passed muster. My husband, Will, wandered by all day, stopping to tear off a piece here and there, commenting on how good they were – which, in our house, is high praise.
That evening we had a small holiday gathering, and (don’t judge me) the scones never made it off the counter. After dinner, as people lingered and snacked, guests started helping themselves to the scones. A little savory dessert moment. That’s when I knew for sure we had a winner. They were gone by the party’s end.
These are the perfect scones to make in the sleepy week between Christmas and New Year’s. An easy, cozy breakfast with hot coffee and nowhere to be. I can also confirm they make an excellent breakfast sandwich with a fried egg and sausage patty (which I’ve enjoyed for two days in a row now), should you find yourself craving something hearty.
Now… here’s how:
Here are the ingredients you’ll need for these Cheddar Chive Scones:
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All-purpose flour – The sturdy backbone of the scones, giving them structure while still keeping the crumb tender and soft.
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Kosher salt – Sharpens and balances the richness of the cheese and butter so nothing tastes flat.
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Baking powder – The lift that gives these scones their tall, fluffy interior instead of a dense, biscuit-like crumb.
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Granulated sugar – Just a touch to round out the savory flavors and encourage golden browning in the oven.
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Salted butter – Creates flaky layers and adds built-in seasoning that makes these scones deeply satisfying.
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Sharp cheddar cheese – Brings bold, savory flavor and melty pockets throughout every bite.
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Fresh chives – Add a gentle oniony freshness that cuts through the richness and keeps things balanced. I’ve also used chopped scallions (green onions!) and they’re equally delicious.
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Heavy cream – Binds the dough together while keeping the scones rich, tender, and beautifully soft.
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Salted butter (for the hot honey butter) – Whips into a creamy, luxurious spread that melts perfectly into warm scones.
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Honey – Adds sweetness that contrasts the savory scone and highlights the sharp cheddar.
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Red pepper flakes – A subtle heat that wakes everything up and makes the butter quietly irresistible.
Start by whisking together the flour, salt, baking powder, and sugar in a big bowl. Give it a good fluff to combine. Add the cold butter cubes and work them into the flour with your fingertips or a pastry blender until you’ve got a shaggy mix with pea-sized bits of butter throughout. That’s the flake-making magic right there.
Toss in the cheddar and chives and stir to coat everything in the flour mixture. This keeps the cheese evenly distributed instead of gathering in one dramatic clump. Make a little well in the center and pour in the heavy cream, then fold gently until the dough just comes together. If it looks a bit dry, add a splash more cream a tablespoon at a time, just stop as soon as the dough holds when you press it.
Turn the dough onto a lightly floured counter and pat it into a 1-inch thick round. Cut into wedges, slide onto a parchment-lined baking sheet, and chill for 20–30 minutes while the oven preheats so the butter stays cold and the scones bake up tall. I find this step to be critical.
Bake until deeply golden, then serve warm with whipped hot honey butter – because we deserve a little sweet heat with our cheese.
If you’re looking for a cozy, savory bake to carry you through slow mornings and coffee refills, these Cheddar Chive Scones are it. Bake them once and I promise you’ll find reasons to bake them again – for brunch, for friends, or just because there’s butter in the fridge.
If you give them a try, I’d love to hear how it went. Leave a rating and a comment below and tell me how you served them (and whether you went back for a second).
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Perfect Cheddar Chive Scones with hot honey butter
- Prep Time: 45 minutes
- Cook Time: 16-20 mintes
- Total Time: just over an hour
- Yield: 6 large or 8 medium scones 1x
- Category: breakfast, brunch, holiday, savory
- Method: baking
Description
Cheddar Chive Scones with Hot Honey Butter are big, flaky, and unapologetically savory, with sharp cheddar tucked into every layer and fresh chives for a gentle oniony bite. The scones bake up golden and tender, then get finished with a swipe of whipped hot honey butter—just enough sweetness and heat to make brunch feel a little bit special (and a little bit indulgent). Perfect for slow mornings and coffee refills.
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 4 tablespoons (½ stick or 57 grams) salted butter, cold and cut into small cubes
- 1 cup (120 grams) sharp cheddar cheese, half coarsely grated and the other half diced into ¼ inch cubes
- 1/3 cup (16 grams) finely chopped fresh chives
- 3/4 cup (200 grams) heavy cream (plus a few tablespoons more if needed)
Instructions
- In a large bowl, whisk together the flour, salt, baking powder, and sugar. Give it a good fluff.
- Add the cold salted butter cubes to the dry ingredients. Use your fingertips or a pastry blender to work the butter into the flour until it resembles a shaggy mix of pea-sized bits and sandy crumbs. Cold bits of butter = flaky layers, so if things are warming up, pop the bowl in the freezer for 5 minutes.
- Stir in the cheddar and chives.
- Make a little well in the center and pour in cream. Gently fold the mixture together using a rubber spatula or your hands. Add another few tablespoons of cream only if needed. You’re looking for a cohesive but not sticky dough. It should just hold together when pressed.
- Turn the dough onto a lightly floured counter. Gently pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the round into four or six wedges.
- Place the wedges on a parchment-lined baking sheet, leaving a little room to puff and spread. Chill in the fridge for 20-30 minutes before baking.
- Place a rack in the upper third of your oven and preheat to 425°F. Brush the scones lightly with cream if you’re feeling fancy. Bake for 16–20 minutes, until the tops are deeply golden and the kitchen smells like a brunch café.
- Let the scones rest for 5 minutes before digging in. They’re best warm with whipped hot honey butter, but they’ll keep for a day or two wrapped at room temperature — or freeze beautifully for future cozy mornings.
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