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Savory Cheddar, Chive, and Black Pepper Scones

Flaky, tender, and intensely savory, these scones are packed with sharp cheddar cheese, fresh chives, and a bold kick of cracked black pepper. Perfect for a quick breakfast or a bakery-style brunch.

Prep 20 min Cook 22 min Total 57 min Level Intermediate

Serves 8

Ingredients

Dry Ingredients

2.5 cups All-purpose flour — Plus more for dusting
1 tablespoon Baking powder — Ensure it is fresh for a high rise
0.25 teaspoon Baking soda
1 tablespoon Granulated sugar
1 teaspoon Kosher salt
1.5 teaspoons Coarsely cracked black pepper — Freshly ground is highly recommended

Butter & Mix-ins

0.5 cup Unsalted butter — Frozen or extremely cold, grated or cut into small cubes
1.5 cups Sharp cheddar cheese — Coarsely grated, cold
0.33 cup Fresh chives — Finely chopped

Wet Ingredients

1 cup Cold buttermilk — Plus 2 tablespoons for brushing the tops

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
~5 min
A hot oven creates a burst of steam from the cold butter, helping the scones rise high.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, kosher salt, and cracked black pepper.
~2 min
Add the cold cubed or grated butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
~5 min
If your kitchen is warm, place the bowl in the freezer for 5 minutes after cutting in the butter.
Toss the grated cheddar cheese and chopped chives into the flour and butter mixture until evenly distributed.
~1 min
Coating the cheese and chives in flour helps them suspend evenly in the dough.
Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or spatula just until the dough starts to come together. Do not overmix.
~2 min
Turn the crumbly dough out onto a lightly floured surface. Gently bring it together with your hands. Pat the dough into a rough rectangle. Fold the dough in half over itself, then pat it down again. Repeat this folding process 1-2 more times to create flaky layers.
~3 min
This laminating process is the secret to flaky, sky-high scones.
Pat the dough into an 8-inch circle about 1 to 1.5 inches thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
~2 min
Press straight down with your knife. Do not saw or drag, which seals the edges and prevents rising.
Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between them. Brush the tops generously with the extra buttermilk and sprinkle with a pinch of black pepper or extra cheese if desired.
~2 min
Place the baking sheet in the freezer or refrigerator for 15 minutes to chill the butter before baking.
~15 min
Chilling relaxes the gluten and ensures the butter is ice cold when it hits the hot oven, maximizing rise.
Bake for 20-24 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
~22 min
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.
~5 min

Nutrition

320

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

550

Sodium (mg)

Cholesterol (mg)

Equipment

Large mixing bowl
Pastry blender or food processor
Box grater
Baking sheet
Parchment paper
Bench scraper
Pastry brush

Tips & Storage

Keep your ingredients as cold as possible. If the butter melts before baking, the scones will spread instead of rising.
Do not twist the biscuit cutter or saw with your knife when cutting the scones; pressing straight down ensures the edges are open to puff up in the oven.
For an extra kick, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. Unbaked scones can be frozen on a baking sheet, then transferred to a zip-top bag and baked from frozen (add 2-3 minutes to baking time).