Can I make these cheddar chive scones ahead of time?

Yes, of course! You can shape the scones, place them on a baking sheet, and refrigerate them overnight. Bake straight from the fridge the next morning, adding a minute or two to the bake time if needed.

Can I freeze these scones?

Absolutely. Freeze the unbaked scones on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 3–5 extra minutes, until golden and baked through.

What kind of cheddar works best?

A sharp or extra-sharp cheddar is ideal—it brings bold flavor without disappearing into the dough. I'm partial to Tillamook's Extra Sharp Cheddar. White or orange cheddar both work beautifully, so use what you love.

Can I skip the hot honey butter?

You can, but it really does take these scones to the next level. If heat isn’t your thing, use plain honey butter or salted butter instead. Still delicious, just a little quieter.

Perfect Cheddar Chive Scones with hot honey butter

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

Scale

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)

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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.