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30-Minute Garlic Cheddar Chive Scones

Kathleen R. Coffey
Fluffy, cheesy, and full of savory flavor, these Garlic Cheddar and Chive Scones are buttery delights that come together in just half an hour.
Crisp on the outside, tender inside, and bursting with cheddar goodness, they’re perfect with tea, brunch spreads, or hearty soups.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Side Dish
Cuisine American, British-inspired
Servings 12 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.