Savory Scones
Savory Scones combine flour, baking powder, and salt with cold butter, sharp white cheddar, and fresh chives for a rich, flaky texture. The wet ingredients include eggs, heavy cream, and Dijon mustard, which provide moisture and flavor, resulting in a sticky dough that’s rolled and cut into triangles. An egg wash and sprinkle of kosher salt before baking encourage a golden, lightly crisp exterior. These scones bake to a golden finish with a tender, flaky crumb and a distinct tang from the mustard and sharpness from the cheddar cheese.
Ingredients
For the Scones:
- 2 cups flour
- ½ tsp table salt
- 1 TB baking powder
- 5 TB butter very cold, cut into small pieces
- 1 cup cheddar cheese freshly-grated and lightly packed, extra-sharp, white
- 2 TB chives freshly chopped
- 2 egg large
- ⅓ cup heavy cream
- 1 TB Dijon mustard rounded tablespoon
For the Egg Wash:
- 1 egg beaten in a small bowl
Instructions
- Preheat oven to 375F with rack on lower middle position. Line a large baking sheet with parchment or silicone liner and set aside.
- In a bowl, whisk together the flour, salt, and baking powder. Using clean fingers, work in cold pieces of butter into the dough to make a crumbly mixture. Work in the shredded cheese and chives lightly, just to incorporate.
- In a separate bowl, whisk together the eggs, cream, and mustard until incorporated. Stir wet mixture into the dry ingredients, stirring just until dough is fully combined and a bit sticky; don’t over-mix.
- Flour a large board and roll out the dough into approx 20" x 4" rectangle. Cut rectangle into even squares, and then cut each square in half to make triangles. Brush tops with egg wash and sprinkle with a bit of kosher salt on top.
- Place scones on lined baking sheet, 1 inch apart. Bake 13-15 min for smaller scones or 20-23 minutes for larger scones, just until lightly golden brown on top. Serve warm for best results. Can also be stored airtight at room temp for 24 hours.
Notes
- If the dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling out.
- Mix dry and wet ingredients only until combined; slight lumps remaining in the dough are acceptable and help maintain tenderness.
- Experiment with different sharp cheeses to vary the flavor profile as desired.
- The scones bake best when served warm, which highlights their flaky texture and melted cheese.
Nutrition Information
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 400mg | 17% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.