This easy recipe makes just six small bakery-style scones with golden edges, soft, tender layers, plenty of cheddar cheese and chopped chives. Serve them warm on their own, or even with a little spread of jam (yes – cheddar and jam such are a thing!)
Savory scones are having their moment (rightfully so), and this cheddar chive version is an instant favorite. With a rich, buttery base and sharp little bursts of cheddar throughout, they’re the easy brunch recipe you’ll want to have on repeat! These are NOT dry, sad scones that you sometimes find at the coffee shop. They are fluffy and tender inside, but golden and craggy on the outside; the fresh chives add a little brightness, while the buttermilk gives just enough tang to keep every bite interesting! To give these a special touch, we sprinkle some homemade crunchy everything bagel topping over them for a little savory sparkle. It’s like brunch jewelry: salty, garlicky, crunchy perfection. 🙂
This small batch makes six mini-ish scones, which is just enough for a lazy Saturday morning brunch board, or a cozy breakfast-for-dinner situation with scrambled eggs and a glass of wine (no judgment, and honestly that sounds amazing). It’s the small batch recipe you whip up when you want a moment without committing to a ton of baked goods. 🙂 They come together quickly with no mixer, and chill in the freezer for about 15 minutes just to make sure they bake perfectly. They’re also freezer-friendly, which makes them great for prepping ahead.
I tested many variations of this recipe, and this one is hands-down the best. I also have these small batch Cheddar Chive Drop Biscuits on my site, which are a little more forgiving and SO easy to make! By the way, when researching scones for this recipe, I learned that the main difference between a biscuit dough and a scone dough is one thing: egg. Otherwise, they’re pretty similar! (We’re talking American biscuits here, btw.)
Ingredients
- 1 cup All-Purpose Flour
- 1 tbsp. Granulated Sugar
- 1 tsp. Baking Powder
- 1/2 tsp Diamond Crystal Kosher Salt (or 1/4 tsp. Sea Salt)
- 1/2 tsp. Garlic Powder
- 4 tbsp. very cold Unsalted Butter, (pop in the freezer for 10-15 minutes if possible)
- 1/2 cup shredded Sharp Cheddar Cheese, see notes
- 2 tbsp. chopped Fresh Chives
- 1/3 cup Buttermilk
- 1 Large Egg, divided
- Crunchy Everything Bagel Topping
Ingredient Notes & FAQs
- Cheddar: Sharp yellow or white cheddar both work! Yellow cheddar adds a little more color, but it’s up to you. I highly recommend using the large holes of a box grater to shred a block of cheddar for this recipe, rather than using the pre-shredded stuff!
- But can I use pre-shredded cheese? Ok, sure. You can, but freshly shredded cheddar melts better and has a richer flavor.
- Buttermilk: Adds tang and tender texture. No buttermilk? Sub 1/3 cup milk + 2 tsp lemon juice or vinegar – let it sit for 5 minutes before using—homemade buttermilk in a pinch! OR just use 1/3 cup whole milk.
- Chives: Fresh chives are key here for that delicate, herby onion flavor.
- Can I use dried chives? If you’re in a bind, use 1 1/2 tablespoons of dried chives. (Rehydrate them in the buttermilk for a few minutes if you have time.)
- Crunchy Everything Topping: I love this recipe that is garlicky, salty, and has crunchy sunflower seeds in it! But any store-bought everything bagel seasoning will absolutely work, too. If you don’t have any, you can leave it off!
- Do these taste super cheesy? They’re savory with cheddar flavor, but not overwhelmingly cheesy. You can increase the cheese to 3/4 cup if you want a cheesier scone! Or top the scones with a little shredded cheddar before baking them.
Directions
Step One: Freeze Butter, Combine Dry Ingredients. First, pop the butter in the freezer if you haven’t already. (We want it coooold!) Then line a quarter-sized (9 1/2″ x 13″) rimmed baking sheet with parchment paper. Set it aside. (We don’t need to preheat the oven just yet.)
In a large mixing bowl, combine 1 cup All-Purpose Flour, 1 tbsp. Granulated Sugar, 1 tsp. Baking Powder, 1/2 tsp. Kosher Salt, and 1/2 tsp. Garlic Powder. Whisk to evenly combine the ingredients.
Step Two: Add Flavor! Add the shredded cheddar cheese and the chives to the mixing bowl. Use a fork to stir everything together, totally coating the cheese and chives with the flour mixture.
Step Three: Add Butter. Remove the butter from the freezer and grate it on the large holes of a box grater, directly into the mixing bowl. If the bowl is too small, grate it onto a chilled flat plate to easily scrape it off into the bowl. Use a fork to mix the butter into the other ingredients, coating it in the flour mixture. Set the fork aside, use your hands to gently squish everything together for about a minute until it all resembles pea-sized crumbs or little pebbles. Pop the bowl into the refrigerator or freezer.
Step Five: Combine Buttermilk + Egg Yolk. Separate the egg, adding the yolk to a small bowl or a glass measuring cup, then set the egg white aside for later. Whisk the buttermilk into the egg yolk until well blended.
Step Six: Bring it All Together. Pour the buttermilk/egg mixture into the mixing bowl of other ingredients. Mix together until the a shaggy dough is formed. (Don’t overmix – you want the dough to be super shaggy!)
Step Seven: Create the Scones. Turn the dough onto a lightly floured surface and shape it into a 5″(ish) disc. Cut into six little wedges. Tip: dip your knife into flour before each cut – this helps keep the cuts clean and doesn’t squish the dough down. Transfer the wedges to the parchment lined baking sheet, and pop it in the freezer for 15 minutes. Preheat the oven to 400°F (200°C) while the scones chill.
Step Eight: Bake! Mix the egg white from earlier with a little splash of water. Brush the chilled scones with the egg white mixture, then sprinkle them all with crunchy everything topping. Alternatively, skip the egg wash part and sprinkle them with more shredded cheese and a little crunchy everything topping. Bake the scones for 12-14 minutes, rotating the pan halfway through cooking, until golden brown and cooked through.
Recipe Tips & Tricks
- Keep Everything COLD! : Cold butter = KEY. As recommended, use frozen butter and grate it in if you want to really be confident. You can even chill your flour for 10 minutes if your kitchen is warm.
- Don’t Overmix. Stir just until the dough comes together. Overworking the dough can make the scones tough. Just mix until it barely comes together – rustic is good here.
- Sharp Knife = Clean Cuts. Use a sharp blade or bench scraper to cut your scones, and just do a quick cut down into them; no sawing back and forth. A clean cut helps them rise more evenly in the oven. Dip your knife in flour before cutting to keep it super clean!
- Chill Before Baking: As directed, pop the scones in the fridge or freezer for 10–15 minutes before baking. This helps them rise taller and flakier (because that butter will for sure be cold this way!)
- Extra Cheese: The alternative topping here! Let a few shreds fall off the sides of the scones – they’ll get brown and crispy and delicious on the parchment paper!
Ways to Customize this Recipe
- Herb Swap: Use green onions, parsley, or fresh dill for different vibes.
- Add-Ins: Stir in 2–3 tablespoons of finely chopped, cooked bacon for extra savory richness, or even chopped sun-dried tomatoes or caramelized onions for next level scones.
- Cheese Twist: Try grated Gruyère, aged Gouda, or a smoky cheddar, or a combo of cheddar + good Parmesan.
- Add Some Heat: A pinch of cayenne or some chopped pickled jalapeños adds a little kick.
- Make Super Mini Scones: Cut the dough into even smaller triangles (or squares) and bake for 2–3 minutes less for bite-sized versions.
- Sweet + savory: Drizzle with hot honey or serve with jam (yes, seriously—see below!).
- Raspberry preserves – brings bright, tart contrast to the savory richness.
- Fig jam – sweet and earthy, it’s giving cheese board fantasy.
- Hot pepper jelly – spicy, sweet, and absolutely iconic with melty cheddar.
- Apricot jam – delicate and floral, it’s low-key elegant.
- Tomato jam – if you know, you know.
The entire A Flavor Journal website is packed with small batch recipes, by the way! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.
How to Store Leftovers
- At room temperature: Store cooled scones in an airtight container for up to 2 days. Reheat in a 300°F oven for 5–7 minutes to refresh, or the microwave for 15-20 seconds. (The oven makes them crispier!)
- In the fridge: For slightly longer storage (3–4 days), keep them in the fridge and reheat as above.
- Freezer-friendly: Freeze baked scones in a single layer, then transfer to a freezer-safe bag. Reheat from frozen at 325°F for 10–12 minutes.
- Freeze unbaked scones: Cut and freeze the dough triangles on a baking sheet. When you’re ready to bake them, add 1–2 minutes to the baking time – no thawing needed.
More Small Batch Brunch Recipes
- Our favorite Bakery Style Blueberry Muffins (Makes 6)
- Fluffy Greek Yogurt Chocolate Chip Muffins (Makes 6)
- NOT muffins, but really good Carrot Cake Cupcakes! (Makes 4)
If you want to make more than six scones, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you.
These scones are your new brunch bestie. They’re cozy and comforting but still feel special. You can dress them up with jam and coffee or down with a fried egg and hot sauce. They freeze like a dream, so keep a stash ready for when the cheesy-carb cravings hit. And hey—if you end up making a double batch “just in case”? That’s called self-care.
If you make these Cheddar Chive Scones and love them, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.
xx Sara
Easy Savory Cheddar Chive Scones (Small Batch)
Ingredients
- 1 cup All-Purpose Flour
- 1 tbsp. Granulated Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Kosher Salt (Diamond Crystal) or 1/4 tsp. Sea Salt
- 1/2 tsp. Garlic Powder
- 1/2 cup Shredded Cheddar Cheese
- 2 tbsp. finely chopped Fresh Chives
- 4 tbsp. super cold Unsalted Butter
- 1 Large Egg Yolk
- 1/3 cup Buttermilk
- Crunchy Everything Topping
Instructions
- Freeze Butter, Combine Dry Ingredients. First, pop the butter in the freezer if you haven’t already. (We want it coooold!) Then line a quarter-sized (9 1/2″ x 13″) rimmed baking sheet with parchment paper. Set it aside. (We don’t need to preheat the oven just yet.)
- In a large mixing bowl, combine 1 cup All-Purpose Flour, 1 tbsp. Granulated Sugar, 1 tsp. Baking Powder, 1/2 tsp. Kosher Salt (Diamond Crystal) (or 1/4 tsp. Sea Salt), and 1/2 tsp. Garlic Powder. Whisk to evenly combine the ingredients.
- Add Flavor! Add the 1/2 cup Shredded Cheddar Cheese and the 2 tbsp. finely chopped Fresh Chives to the mixing bowl. Use a fork to stir everything together, totally coating the cheese and chives with the flour mixture.
- Add Butter. Remove the 4 tbsp. super cold Unsalted Butter from the freezer and grate it on the large holes of a box grater, directly into the mixing bowl. If the bowl is too small, grate it onto a chilled flat plate to easily scrape it off into the bowl. Use a fork to mix the butter into the other ingredients, coating it in the flour mixture. Set the fork aside, use your hands to gently squish everything together for about a minute until it all resembles pea-sized crumbs or little pebbles. Pop the bowl into the refrigerator or freezer.
- Combine Buttermilk + Egg Yolk. Separate the egg, adding the 1 Large Egg Yolk to a small bowl or a glass measuring cup, then set the egg white aside for later. Whisk 1/3 cup Buttermilk into the egg yolk until well blended.
- Bring it All Together. Pour the buttermilk/egg mixture into the mixing bowl of other ingredients. Mix together until the a shaggy dough is formed. (Don’t over-mix – you want the dough to be super shaggy!)
- Create the Scones. Turn the dough onto a lightly floured surface and shape it into a 5″(ish) disc. Cut into six little wedges. Tip: dip your knife into flour before each cut – this helps keep the cuts clean and doesn’t squish the dough down. Transfer the wedges to the prepared baking sheet, and pop it in the freezer for 15 minutes. Preheat the oven to 400°F (200°C) while the scones chill.
- Bake! Mix the egg white from earlier with a little splash of water. Brush the chilled scones with the egg white mixture, then sprinkle them all with Crunchy Everything Topping. Alternatively, skip the egg wash part and sprinkle them with more shredded cheese and a little crunchy everything topping. Bake the scones for 12-14 minutes, rotating the pan halfway through cooking, until golden and cooked through.
Nutrition
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