Cheddar Scones with Chive Butter Recipe

Carrie Vasios

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Adapted from Back to Basics by Ina Garten.

Recipe Facts



Active: 20 mins
Total: 45 mins
Serves: 8 servings

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  • For Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoons salt
  • 12 tablespoons butter, cold, diced into 1/4 inch pieces
  • 1/2 cup buttermilk
  • 1 extra large egg
  • 2 cups sharp cheddar, grated
  • 1 egg, beaten with 1 tablespoon water, for egg wash
  • For Chive Butter
  • 4 tablespoons salted butter, softened
  • 2 teaspoons chopped chives


  1. Make Chive Butter: In a small bowl, mix softened butter with chopped chives until well combined. Set aside.

  2. Make Scones: Preheat oven to 425°F. Line a baking sheet with parchment paper.

  3. In a large bowl, combine flour, baking powder, and salt. Stir to combine. Using an electric mixture, beat in butter until it is the size of peas.

  4. In a small bowl, whisk together egg and buttermilk. Beat egg mixture into dry ingredients until just combined, about 1 minute.

  5. Add grated cheddar to dough and mix until cheese is evenly distributed, being careful not to overwork the dough. Turn dough out onto a floured surface and knead 6 times. Roll dough out into a 5 by 10 inch rectangle. Dip a sharp knife in flour, then cut dough into eight triangles. Brush each scone with egg wash. Put scones onto a baking sheet and bake until puffed and golden, about 25 minutes. Serve warm with chive butter.