By Kellie Phelan

Kellie's Cheddar Chive Scones

Adapted from Baking Artisan Pastries & Breads by Ciril Hitz

  • 3 1/2 cups all-purpose flour 
  • 1/4 cup granulated sugar 
  • 1/2 teaspoon salt 
  • 2 Tablespoons baking powder 
  • 10 Tablespoons unsalted *cold* butter, sliced into 1 tablespoon cubes 
  • 1 cup buttermilk 
  • 1 cup cheddar shredded 
  • 1/2 cup chives chopped 
  • 2 Tablespoons butter, melted 


  • In a large mixing bowl, sift together flour, sugar, salt, and baking powder.
  • Work the cold butter cubes into the dry ingredients using your fingertips or a fork until the butter pieces are no larger than the size of a pea.
  • Make a depression in the center of the crumbly dry ingredients and pour the buttermilk into this well. Using a rubber spatula, blend together by folding the dry ingredients into the wet ingredients.
  • When the batter just comes together and is still a little lumpy, add the cheddar and chives and briefly mix with your hands.
  • Place batter on a flour-dusted surface and gently fold a couple times until it comes together as  a manageable dough ball. *It’s important at this step to not overwork your dough. 
  • Divide the dough in half and shape into balls. Press or roll into two 5/8"-thick disks. Cut each disk into triangular wedges, 8 per circle.
  • Place scones on a parchment-lined cookie sheet and let rest for 30 minutes. Preheat oven to 375. While resting, melt butter, then brush the tops of the scones.
  • Bake for approximately 15-18 minutes until golden brown on top. Remove from oven and let cool on the sheet pan or cookie sheet.

Pro tip: Got a household crew? Pick out and hide your scones before they demolish the rest!