Smoked Cheddar + Chive Scone

You know that scene in Ratatouille when Remy explains how two flavors can be delicious on their own, but together, they create something completely new? That’s what happens when smoky cheddar meets fresh chives in these savory scones.

This is my base cream scone recipe adapted into a savory version. Since cheese adds richness, I pulled back the butter so the scones wouldn’t feel greasy or heavy. Once you understand a core recipe and technique, you can build on it, and that’s one of my favorite things about baking.

SMOKED CHEDDAR + CHIVE SCONES

INGREDIENTS

2¼ cups all-purpose flour

2 Tbsp granulated sugar

2 tsp baking powder

¼ tsp baking soda

¾ tsp salt

¼ tsp black pepper

8 Tbsp cold unsalted butter, cubed

1½ cups shredded smoked cheddar (about 6 oz), plus more for topping

¼ cup finely chopped fresh chives

1 large egg

½ cup heavy cream

2 Tbsp heavy cream, for brushing

INSTRUCTIONS

1. Heat oven to 425°F. Line a baking sheet with parchment.

2. Whisk together flour, sugar, baking powder, baking soda, salt, and pepper.

3. Cut in the cold butter until pea-sized pieces remain. Stir in the cheddar and chives.

4. Whisk the egg with ½ cup cream. Pour into the dry ingredients and stir just until the dough begins to come together. Don’t overmix.

5. Turn onto a lightly floured surface and gently bring the dough together. Pat into a 1-inch-thick round and cut into 8 wedges.

6. Transfer to the baking sheet and freeze for 15–20 minutes.

7. Brush with cream and top with more cheddar, if desired.

8. Bake for 10–12 minutes at 425°F. Reduce the oven to 400°F and bake for another 8–10 minutes, until deeply golden. Serve warm or cool on a wire rack.