Cheddar Cheese Chive Scones … The Hit of the Party

I just love to help friends plan menus for their festive events; such as, last weekend’s baby shower for my dear friend Pat’s  daughter, D, (Pat -of the almost famous carrot cake post).  D craves my cheddar chive scones.  So when she and her friend asked if I’d help with the menu, I had a feeling these quick breads would be on the list.  They were again the hit of the food items and are a delightful complement to the two fresh salads offered.  I thought it cute that one was left in the basket as the tea luncheon wound down…everyone was polite enough to let D grab up the last one.

These take just a few minutes to make.  The longest part of the prep is mincing the chives, and that is quick once you get the chives rinsed and thoroughly dry.  The instant I put the wet and dry ingredients together, I was relieved, as I could feel I had a gorgeous dough forming.  I was a bit nervous, as the last time I made these scones, I thought them a bit on the dry side, so this time I added a tad more milk…worked great.  As usual, I made them petite in size, baked them on the spot at the shower so they could be served hot, and made a little chive butter for those wanting the scone on the more decadent side.

Cheddar chive scones...pillowy dough, bakes us to a golden brown, top with compound chive butter...mmmmm eat more than one, they are small :-)

Cheddar chive scones…pillowy dough, bakes us to a golden brown, top with compound chive butter…mmmmm eat more than one, they are small 🙂

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Cheddar Chive Scone Recipe:

Makes 16 to 20 scones or 30 petite scones

PREP TIME: 20 minutes TOTAL TIME:  35 minutes (includes baking time)

Preheat oven to 425º F.

2 ¾ cups all-purpose flour

1 teaspoon sugar

2 teaspoons baking powder

¼ teaspoon salt

½ cup minced chives

1 cup (4 ounces) grated sharp cheddar cheese  (I have been using a nice English aged cheddar)

¾ cup chilled whole milk (may need a little more)

2 large eggs

1 tablespoon vegetable oil

2 teaspoons Dijon style mustard

Whisk flour, sugar, and baking powder in a large bowl.

Stir in the chives and cheese and set aside.

In a small bowl, whisk together the milk, one of the eggs, the oil, and the mustard.

Gradually add the milk mixture to the dry ingredients, mixing with a spoon until moist clumps form.  Do not over mix.

Add more milk in tablespoon increments if the dough seems too dry.  Turn the dough onto a lightly floured surface and knead until the dough just comes together. Do not over knead the dough.

Pat the dough with your hands to approximately 1” thick.  Use a 1 ½” round cutter to cut out scones.  Gather dough scraps and repeat the process.

Transfer the scones to a lined or greased baking sheet.  Lightly beat the remaining egg in a small dish and brush the egg over the scones.

Bake scones until they’re golden on top and a tester or toothpick inserted in the center comes out clean, about 12 minutes.

Serve immediately.  If baking ahead of time, wrap in plastic wrap and keep at room temperature for a day.  Unwrap and heat for 5 minutes in a 300˚F oven just prior to serving.  Serve with unsalted butter or make a compound butter with minced chives for a complimentary taste.

We served a tasty, fruity black currant iced tea made from whole leaves from Peet’s Coffee and Tea shop and pink lemonade…any who wanted to mix the two to make an Arnold Palmer were quite happy with the result.  These two beverages pair well together.
It was a fun day and great way to welcome D’s upcoming baby girl.


  1. Not sure anything can top your biscuit scone with lemon curd and devonshire cream, Linda, but these cheddar chive scones came awfully close! And if I’d have known there was one left in the basket, I would not have been so polite. 😉

    • Ha Ha, you are so funny … next time I am making an extra batch…I am with you though that my absolute favorite scone is my biscuit scone…flaky and awesome with Devonshire clotted cream and jams or curds.

  2. Your scones look delicious Linda, no wonder they all disappeared! That’s an unusual recipe with no fat in it (apart from the cheese and eggs). I’m always nervous about getting my scones straight into the oven as quickly as possible, so I’m interested to see that you left yours for a while before baking, maybe I’m making a big fuss about nothing! I’ve never heard of an Arnold Palmer before (apart from the golfer), but do I take it he mixes juice and tea?? What’s the difference between a scone and a biscuit scone, by the way? This is something that has long puzzled me and I’d love to know the answer. We don’t have biscuit scones here, only biscuits (cookies) and scones (scones). 🙂

    • Thanks Lorna for your comments. The recipe is a bit unusual, I include it in my book so readers get a choice of a scone lower in fat but still truly tasty. I too was concerned about holding scones for a time before putting them straight away into the oven. My goal is to serve a fresh, hot scone, yet not be in the kitchen strewing flour about while guests are here….so I have made both this scone and my biscuit scone (which is just my description of a more traditional “flaky” scone) ahead of time, baking them 12 – 14 minutes before serving. A biscuit and a biscuit scone are interchangeable terms In America. A biscuit is not a cookie in America. I think I’ve posted my favorite biscuit scone recipe, will check and if not, send it over. The only risk I’ve experienced in preparing scones a few hours ahead of time is that they rise a bit more than usual if not refrigerated. But I’ve also found that if I refrigerate them too long, they don’t rise properly when finally baked, so I refrigerate my prepared scones if I am not baking them within 2 hours of making them, then let them sit out of the fridge to get to room temperature before actual baking. Seems to work. And yes, an Arnold Palmer is a popular beverage in America, named after the famed golfer. It is a mix of lemon aide and iced tea. Quite refreshing, but I still prefer just pur tea in my iced tea. Hope this long-winded answer is clear.

  3. Looking absolutely delicious-wish I had one right now!

    • That could be arranged…

  4. Let’s not forget the cinnamon butter with the delightful savory scones!!! ( is it prosciutto?)…..I’m with Paninigirl….would love to be enjoying five of them right now!

    • Yes the Vanilla cinnamon butter goes with the Pancetta cheese scone… it is delicious in a much more hearty and decadent way than this little scone. I enjoy both but always go for the pork and butter 🙂

  5. Total yum. All of the above. Wish I had some for breakfast.