Cheddar and Chive Scones

I’ve been looking forward to this weekend for quite some time now. It’s the first weekend in a while where I don’t have any family/friend commitments which means I finally have time to bake – Yay!!

Don’t get me wrong, I love my family and friends but sometimes it’s hard to find time to pursue my hobbies (such as baking) while spending time with them because I often have a hard time multitasking and even if I bake for them while they are there, I feel like I am neglecting them or not fully paying attention! I’d much rather bake first, then invite them over for some treats 🙂

Having not baked in a while, I picked up my newest cookbook (Bobbette & Belle) and decided to flip through it for some inspiration as to what to make. One of the recipes that caught my eye was the Cheddar & Chive scones because I’ve been growing my chive plant but haven’t had a chance to use it much. Plus I had leftover cheese from a few weekends ago I needed to use up so it was perfect.

This recipe was super simple and tasted good. If I were to remake this again, I”d definitely try to make it more savoury – perhaps add some more butter and salt? For the first attempt it wasn’t bad.

To make the scones, whisk together flour, baking powder, salt and sugar into a bowl. Stir in shredded cheddar cheese and chopped chives.

Stir in whipping cream until a sticky dough ball forms. Scoop the dough into 6 even balls onto a Silpat. Brush on egg wash and sprinkle on extra cheese.

Bake at 350F for 30 minutes or until slightly golden brown.

Cheddar and Chives Scones

Category: Bread, Breakfast/Brunch

Servings: 6 scones

Cheddar and Chives Scones


  • 1.5 cups all purpose flour
  • 1/2 tbsp sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup grated cheddar cheese, with extra to garnish
  • 1/4 cup chopped chives
  • 1 1/8 cups whipping cream
    Egg wash
  • 1 large egg
  • 1 tbsp water


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in grated cheddar cheese and chives.Slowly stir in the whipping cream until a sticky dough ball forms.
  3. Scoop the dough into 6 even pieces on a silpat (or parchment paper), shaping them into a round balls.
  4. In a small bowl, whisk together egg and water to make the egg wash. Brush the egg wash on top of the scones. Sprinkle scones with excess grated cheese if you wish.
  5. Bake scones for 30 minutes or until slightly golden brown. Scones can be stored in airtight container for up to 3 days.
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That’s it! Hope you all had a great weekend 🙂

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