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.
Equipment
- Large mixing bowl
- Pastry blender or food processor
- Box grater
- Baking sheet
- Parchment paper
- Bench scraper
- Pastry brush
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
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 minA 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 minIf 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 minCoating 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 minThis 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 minPress 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 minChilling 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
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).