Easy Savory Cheddar Chive Scones (Small Batch)
Quick and easy cheddar chive scones that are mini(ish), and make six total scones. They're savory, buttery, cheesy, and perfect for brunch or to serve with your favorite soup!
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
Serving: 1sconeCalories: 193kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 321mgPotassium: 72mgFiber: 1gSugar: 3gVitamin A: 545IUVitamin C: 3mgCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!