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Cheese and Chive Scones

Cheese and Chive Scones: have these scones for breakfast, lunch, or dinner. Their delicate and layered interior makes them more biscuit-like and the cheesy crust and golden outside brings these back into the world of savory scones.

cheese scones with chives on a white towel

How do I serve scones?

You can serve scones with a simple combination of jam and butter. A topping like spiced apple-pear butter would be lovely too.

Scones may be served with tea or as a side dish. Make these scones to serve as a side dish with soup and chili this season or serve with a salad to round out a meal. You could even gently cut them in half and fill with sliced turkey and avocado for a small sandwich.

Cheese scones

The secret to this version of scones is the type of cheese. I baked with a combination of cheddar and Parmesan in the dough and topped with a layer of Parmesan for a nutty, salty finish.

Here are other breads made with cheese: Easter Cheese Bread and Apple, Beer and Cheddar Soda Bread.

Scones are a type of quick bread — breads made without yeast. You’ll find all types in my quick bread recipe collection.

Tips to making scones

Be gentle with the dough as that is a key to tender scones. I always find the directions of “don’t overmix” less than helpful because if you are new to scones then you won’t know you’ve overmixed until it is too late.

Overmixing results in a rubbery dough and you can’t reverse the damage by adding more flour or other ingredients.

To get this right the first time look for the phase in your dough when you still see some of the dry ingredients separate from the wet ingredients. Fold once more then stop. Don’t worry that you can still see bits of flour, just stop! Empty the somewhat loose dough onto a parchment covered baking pan and carefully form it into a round, flattened ball.

Use a floured knife to slice the dough into 6-8 wedges and pull each wedge backwards slightly to give each scone room to bake and brown evenly. Brush the top with milk or cream, sprinkle with more Parmesan and bake until golden brown.

To incorporate the Parmesan Cheese reduce the cheddar cheese to 1 cup and add 1/2 cup of Parmesan cheese. Top the scones with Parmesan as well before baking.

Making scones in a food processor is a good idea. Try this food processor tip to keep clean up quick and easy!

Yield: 8 scones

Cheese and Chive Scones with #WholeFoods

Cheese and Chive Scones with #WholeFoods

Make these scones to serve as a side dish with soup and chili this season or serve with a salad to round out a meal.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1/2 cup milk (plus 2 tablespoons for brushing over scones), divided
  • 2 large eggs
  • 2 tablespoons finely chopped chives
  • 2 cups all-purpose flour, plus more for shaping scones
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 1 cup grated sharp or aged cheddar, divided
  • 1/2 cup Parmesan Cheese


Preheat oven to 425 degrees F

In a small bowl combine the milk and eggs. . Stir in chives and set aside.

In another bowl, combine the dry ingredients of flour, baking powder, salt and pepper.

Add the butter using a pastry blender or two criss-cross knives. Add the cheddar cheese and 1/4 cup of the parmesan.

Form dough into a two flat discs.

Cut each disc into 6 pieces then brush the top with milk and add the remaining parmesan cheese.

Place on a parchment lined baking sheet and baked for 12-15 minutes.


Original recipe can be found on the Whole Foods site

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 506mgCarbohydrates: 22gFiber: 1gSugar: 0gProtein: 8g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

cheese scones baked in a circle on a baking tray and parchment


Tuesday 4th of August 2020

You Forgot the instructions re adding liquid to dry ingredients

Holly Baker

Thursday 13th of August 2020

Thank you, I will revise. I have a lot of older posts that need attention and this is one of them. All the best, Holly

Abbe@This is How I Cook

Tuesday 31st of January 2017

I could eat these for breakfast lunch or dinner! Scones are one of my favorites-next to biscuits-next to muffins-next to bread-well, I think you get the point! These sound awesome Holly!

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