These easy, savory Everything Bagel, Cheddar and Chive Scones are the perfect make-ahead breakfast or appetizer! Freeze a batch of these cheddar and chive scones and have warm, flaky, and cheesy scones at your fingertips.
What should I put in these cheddar chive scones?
Some of the key ingredients are:
- Everything but the Bagel Seasoning- I buy my blend from Trader Joe's or you can make yours from scratch from a recipe, such as this one from Two Peas and Their Pod.
- Grated Cheddar Cheese- be sure to use freshly grated as pre-shredded tends to be coated in other ingredients
- Buttermilk- for a rich flavor
- Cold unsalted butter- the cold butter will steam in the hot oven and create those flaky layers
- Freshly chopped chives- for extra savoriness
What temperature should I cook scones at?
Scones are best cooked at high heat! The high heat will help the cold butter flakes puff the scones up and create flaky, irresistible scones. Cook the scones for about 20 minutes, but begin checking every so often starting at about 15 minutes. You want the scones to be lightly golden on the bottom and flakey and moist in the middle.
How can I make scones in advance?
Scones are a fantastic make-ahead breakfast or appetizer. Since cold butter combined with high heat creates flakey layers, freezing uncooked scones works so well! Make the recipe all the way through the freezing step. Once frozen solid, transfer them to an airtight container and freeze them for up to 3 months. When ready to enjoy, bake them straight from frozen (note that they will take slightly longer to bake from frozen).
If you have extra cooked cheddar and chive scones, store them in an airtight container in a cool, dry place for up to 2 days, or up to 4 days in the refrigerator. I reheat leftovers in the microwave in 15-second increments until warm, or in a 325-degree oven until warm.
How should I cut scones?
My favorite way to cut scones is into triangles. Very gently kneed the dough into a 1.5-inch thick disk and cut the dough into 8 slices. For a smaller, appetizer sizes scone, slice each 8th of a piece in half on a bias to create 16 perfectly-imperfect triangles.
These are delicious any time of day: breakfast, brunch, lunch, or as an appetizer. They are perfect served warm with a little unsalted butter on the side, if desired. For a heartier breakfast, serve them with scrambled eggs and bacon or sausage.
If you make these Everything Bagel, Cheddar and Chive Scones, I'd love to know what you think in the comments below!
More breakfast ideas
- Cinnamon Chocolate Chip Waffles
- Yogurt with Pineapple Jam and Coconut Granola
- Hasbrown and Chorizo Breakfast Casserole
Everything Bagel, Cheddar, and Chive Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon Kosher salt
- 2 tablespoon everything bagel seasoning
- 1 cup shredded medium cheddar cheese
- 1 tablespoon finely sliced chives
- ½ cup unsalted butter, cold
- 1 egg
- ½ cup buttermilk plus slightly more for brushing
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, sugar, salt, everything bagel seasoning, cheese, and chives.
- Cut the cold butter into small ½ inch cubes. Add the butter to the flour mixture. Working quickly, use your fingers to break the butter into pea sized pieces, making sure each bit of flour comes in contact with the butter while doing so.
- Whisk the egg and buttermilk together. Pour into the flour mixture. Use a rubber spatula to gently combine and form a very shaggy dough. Dump the dough onto a lightly floured work surface. Very gently knead the dough until just beginning to combine. Gently form the dough into an approximately 1.5-inch thick disk. Slice into 8 triangles and place each triangle 2 inches apart on the baking sheet. Freeze for 15 minutes.
- Lightly brush each scone with buttermilk. Bake the scones for 18-25 minutes, or until golden brown on the bottom and slightly golden on top. Serve immediately with unsalted butter on the side, if desired.