Savory Cheddar & Chive Scones

Sweet scones are a whole genre, but a good savory scone is the kind of thing I want on the brunch table more often. Sharp cheddar, cold butter and a handful of chives make these punchy enough to hold their own next to eggs or soup.

The technique is the same as any proper scone — keep everything cold, don't overmix, and cut straight down without twisting.

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.

More like this

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.