Savory Cheddar & Chive Scones

Sweet scones tend to get all the attention, but a savory version earns its place on the brunch table just as easily. Sharp cheddar, cold butter and a generous handful of chives give these enough punch to sit alongside eggs or a bowl of soup.

The technique follows classic scone rules: keep every ingredient cold, mix as little as possible, and cut the dough straight down without twisting so the layers rise cleanly.

Ingredients

Instructions

1. Heat the oven to 220°C (425°F) and line a baking sheet with parchment.
2. Whisk the flour, baking powder, salt and pepper. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized pieces.
3. Toss in the cheddar and chives. Whisk the buttermilk with one egg, then stir into the flour with a fork until a shaggy dough forms.
4. Tip onto a lightly floured surface, pat into a 2cm-thick round, and cut into 8 wedges. Transfer to the tray, brush with beaten egg.
5. Bake for 14–16 minutes until deeply golden and firm on top. Cool for 5 minutes and serve warm.

Cooking tips

• Freeze the cubed butter for 10 minutes before starting. Cold butter is what gives you those flaky layers.
• Don't skip the pepper — it lifts the cheese and stops the scones tasting flat.
• These reheat well: 5 minutes in a 180°C oven brings them back to fresh-baked.

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