These Garlic Cheddar and Chive Scones are a savory twist on a classic baked treat, combining the warmth of buttery pastry with the bold flavors of sharp cheddar, fragrant garlic, and fresh chives.
They strike the perfect balance between light, fluffy texture and rich, cheesy goodness, making them ideal for breakfast, brunch, or even as a side dish for soups and roasts.
30-Minute Garlic Cheddar Chive Scones
Equipment
- 2 large mixing bowls
- 1 Pastry cutter (or potato masher)
- 1 Whisk or Fork
- 1 Biscuit cutter (2-inch round)
- 1 Rolling Pin (optional)
- 1 Half-Sheet Baking Pan
- Parchment paper sheets
- 1 Pastry Brush
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated garlic or more, to taste
- ½ teaspoon sea salt plus extra for topping
- ¼ teaspoon freshly cracked black pepper plus extra for topping
- ½ cup 1 stick unsalted butter, cold and cubed
- 1 large egg beaten
- 2 tablespoons cold water
- ½ cup sour cream chilled
- ¼ cup fresh chives chopped
- 1 cup sharp cheddar cheese finely shredded
- 1 egg lightly beaten (for egg wash)
Instructions
- Preheat the Oven for Even Baking: Begin by placing your oven rack in the center position—this ensures even heat circulation for perfectly golden scones. Preheat your oven to 400°F (200°C). While the oven warms, line a half-sheet baking pan with parchment paper. This step prevents sticking, gives the scones a crisp bottom, and saves you time during cleanup.
- Prepare the Dry Mixture: In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, black pepper, sugar, and granulated garlic. Sifting helps aerate the flour, preventing clumps and ensuring the baking agents are evenly distributed. This step lays the foundation for a light, fluffy texture rather than dense scones.
- Cut in the Butter for Flaky Layers: Add the cold, cubed unsalted butter into the dry mixture. Using a pastry cutter (or two forks/potato masher), press the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. These little butter pockets are crucial—when they melt in the oven, they create those irresistible flaky layers. Be careful not to overwork; the butter should stay cold to maintain texture.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the egg, cold water, and sour cream. The sour cream not only adds tangy flavor but also keeps the scones tender and moist. Whisk just until combined—you don’t want to overbeat, as a gentle mixture keeps the final dough soft.
- Bring the Dough Together: Pour the wet mixture into the bowl with your flour-butter mixture. Gently stir with a wooden spoon or spatula until the dough begins to come together. At this stage, it will look a little shaggy and uneven—don’t worry, that’s exactly how it should look. Add the chopped chives and shredded cheddar cheese, folding them in until evenly distributed.
- Knead Lightly for Structure: Turn the dough out onto a clean, lightly floured surface. Gently knead the dough by pressing and folding it over itself about 12–15 times—just until it holds together. Avoid over-kneading, as this will activate the gluten too much, leading to tough scones instead of tender ones.
- Shape and Cut the Scones: Using your hands or a rolling pin, pat or roll the dough into a disk about 1-inch thick. Take a 2-inch biscuit cutter (or any round cutter) and cut out as many circles as possible, pressing straight down without twisting (twisting seals the edges and prevents rising). Gather the scraps, gently re-roll, and cut again until all dough is used.
- Prepare for Baking: Arrange the cut scones on your parchment-lined baking sheet, leaving at least 1–2 inches of space between each one to allow for spreading. Brush the tops with the lightly beaten egg wash, which gives them a glossy, golden finish.For extra flavor and crunch, sprinkle a light pinch of sea salt and freshly cracked black pepper over each scone.
- Bake to Golden Perfection: Place the tray into the preheated oven and bake for 16–20 minutes, or until the tops are golden brown and the edges feel firm to the touch.The exact baking time may vary depending on your oven, so start checking at the 16-minute mark.
- Cool Slightly and Serve Warm: Remove the baking sheet from the oven and let the scones rest for 5 minutes before serving. This brief cooling time allows the crumb to set while keeping them warm and irresistible. Serve your Garlic Cheddar and Chive Scones fresh from the oven, paired with a hot cup of tea, soup, or as a savory side to your favorite main dish.
- Pro Tip for Storage: Leftover scones can be cooled completely, then stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. Simply reheat in the oven at 350°F (175°C) for 8–10 minutes to enjoy them as if freshly baked.
Notes
- Always use cold butter and cold sour cream to achieve a flaky, tender scone texture.
- Don’t overwork the dough—gentle kneading ensures lightness instead of toughness.
- A biscuit cutter pressed straight down (not twisted) helps the scones rise tall.
- Fresh chives give the best flavor, but dried chives can be used in a pinch.
- Shred cheddar cheese from a block instead of using pre-shredded; it melts more smoothly.
- Brushing with an egg wash guarantees a golden, bakery-style finish.
- These scones are best enjoyed warm, but they can be reheated beautifully.
- Add a pinch of smoked paprika or cayenne for a flavorful kick.
- Perfect for meal-prep: freeze shaped, unbaked scones and bake when needed.
- Serve them plain or with butter for a classic, satisfying bite.
Unlike sweet scones, this version leans on nutrient-rich add-ins: cheddar cheese brings protein and calcium, while chives provide antioxidants and a touch of fiber.
With their moderate carb content and satisfying protein, these scones deliver lasting energy without the crash of overly sweet baked goods.
The recipe is quick to prepare, taking just 30 minutes from start to finish, which makes it an excellent everyday option—whether you want a warm teatime snack, a crowd-pleasing brunch item, or something to bake ahead and freeze for meal prep.
These savory scones not only fill the kitchen with irresistible aroma but also prove how homemade baking can be both indulgent and wholesome.
Must-Have Tools for Perfect Results
Stainless Steel Mixing Bowls
Essential for combining dry and wet ingredients separately, these bowls ensure even mixing without spillage.
Beyond scones, they’re versatile for tossing salads, marinating meats, or whipping cream.
Pastry Cutter (or Dough Blender)
Perfect for cutting cold butter into flour, this tool ensures the flaky, tender texture that makes scones irresistible.
It’s also great for pie crusts, biscuits, and crumble toppings, making it a must-have for any baker.
Biscuit Cutter Set (Round or Fluted)
Helps create uniform, professional-looking scones that bake evenly. With multiple sizes, it’s handy for cookies, mini sandwiches, or even shaping dough for dumplings.
Parchment Paper Sheets
Lining your baking tray with parchment prevents sticking and ensures golden, crisp bottoms.
It also saves cleanup time and can be used for roasting veggies or layering baked goods in storage.
Half-Sheet Baking Pan
A sturdy, high-quality baking sheet ensures consistent heat distribution for perfectly baked scones.
Beyond scones, it’s indispensable for cookies, sheet pan dinners, and roasting meats or vegetables.
Chef’s Secrets for Success
The secret to these Garlic Cheddar and Chive Scones lies in handling the dough with care.
Cold ingredients are key: cold butter creates steam pockets during baking, giving the scones their airy, layered texture.
Similarly, cold sour cream adds moisture while preventing heaviness. When kneading, less is more—overworking the dough develops gluten, which makes scones tough rather than tender.
Another trick is to use freshly shredded cheese; store-bought shredded cheese often has anti-caking agents that prevent smooth melting.
Lastly, brushing the tops with egg wash not only gives shine but also seals in moisture.
These little details may seem simple, but together they elevate your scones from good to exceptional.
Serving Suggestions and Pairings
These savory scones are incredibly versatile and can shine in many settings.
Serve them fresh from the oven with a pat of butter or a swipe of cream cheese for breakfast.
They pair beautifully with a hot bowl of soup—especially tomato, potato leek, or creamy mushroom—as the buttery, cheesy bite balances the warmth of broth-based dishes.
For brunch, place them on a platter alongside scrambled eggs, smoked salmon, or even a light salad for a complete spread.
Hosting a dinner? Serve them in place of bread rolls beside roast chicken, beef stew, or grilled vegetables.
Their savory flavors also make them excellent as a tea-time snack, especially with black or green tea.
Storage Tips for Freshness
If you want to keep these scones tasting fresh, let them cool completely before storing.
Place them in an airtight container at room temperature for up to two days.
For longer storage, refrigerate them for 3–4 days or freeze them for up to two months.
To freeze, wrap each scone individually in plastic wrap and place in a freezer bag—this prevents freezer burn and keeps them easy to reheat one at a time.
When ready to enjoy, reheat in the oven at 350°F (175°C) for about 8–10 minutes.
Avoid microwaving, as it can make them rubbery rather than crisp and tender.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes, but it will make the scones denser and slightly nuttier in flavor. If you want a balance of nutrition and fluffiness, replace half the all-purpose flour with whole wheat flour instead of going 100% whole wheat.
2. Can I substitute sour cream with yogurt?
Absolutely! Plain Greek yogurt is a great alternative, adding the same tang and moisture. Just make sure to use full-fat for the best texture.
3. What kind of cheddar works best?
Sharp or extra-sharp cheddar works best because it provides bold flavor without needing too much cheese. Mild cheddar can be used, but the flavor will be more subtle.
4. Can I prepare the dough ahead of time?
Yes, you can prepare and cut the dough, then refrigerate it (covered) for up to 24 hours before baking.
You can also freeze the unbaked scones and bake directly from frozen—just add 2–3 extra minutes to the baking time.
5. Why didn’t my scones rise properly?
This usually happens if the butter wasn’t cold enough, if the dough was overworked, or if your baking powder/baking soda wasn’t fresh.
Make sure to use cold ingredients and handle the dough as little as possible for the best rise.
