Cheese and Chive Scones

A classic recipe for cheese scones with added chives to give a fresh, oniony flavour. Perfect served warm with melted butter as an afternoon snack.

cheese and chive scones

I’ve been missing for the last two weeks for several reasons: a.) I’ve been re-watching The Middle tv series, b.) I had to finish the book I was reading, and c.) I wasn’t feeling it. I’m easing myself back in with a nice, easy recipe today: cheese and chive scones.

It has taken me twenty two years to discover our herb garden. A few weeks back I tried the most amazing dish of (essentially) mushrooms on toast and flavoured with sage. I loved it and declared that I was going to but a sage plant. On the way home, I made a detour to Homebase and proudly emerged with sage plant in hand. I stood in our garden and surveyed the land deciding on the best place for it.

“In the herb garden,” my mum says, and points to an overgrown corner. Behold! A dense array of oregano, lavender, mint, lemongrass, and chives. We’ve since tidied it up and added some wooden edging and now everything I cook it flavoured with some form of herb. Mint goes into the water for boiled potatoes, oregano is sprinkled in tomato sauces, sage goes in literally everything I eat for lunch (more on that in the next post). And chives, with their distinctive onion flavour, season scrambled eggs and cheese scones.

If you don’t have a herb garden, it’s something I would certainly recommend. Once planted, it essentially maintains itself and it’s so much fun trying to add a bit more flavour to dishes with the different herbs. And creating one is so simple: find a cosy corner of the garden, or buy a square planting sack, aerate the compost by turning it over with a fork, then plant a small selection of different herbs and watch as they overtake their corner! You can plant them from seed or you could also buy them ready-established to make it even easier.

As in this recipe, chives complement cheese perfectly. These cheese and chive scones are a different, flavoursome twist on basic cheese scones and are perfect served warm, fresh from the oven, slathered with butter. Scones can be flavoured with anything and are completed underrated. In scone baking, there are a few things to remember: use a light flour, like self-raising flour, never overwork the dough- turn out as soon as it comes together, don’t twist the cutters to get the scones out, and only brush the tops with milk, not the sides. Remember these tips, and there’s no reason you can’t achieve scone success!

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Cheese and Chive Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 7 scones

Cheese and Chive Scones


  • 200g self-raising flour
  • 25g grated cheddar cheese
  • 50g butter
  • 4tsp chives
  • 125ml semi-skimmed milk


  1. Pre-heat the oven to 200°c/400°f/gas mark 7 and dust a baking tray with flour.
  2. Sieve the self-raising flour into a large bowl and add the grated cheese. Cut the butter into cubes and add to the flour. Rub the butter into the flour and cheese until the mixture resembles breadcrumbs. Add the chives and stir through with a knife.
  3. Slowly pour the milk round the edges of the dry mixture and use the knife to stir together. Add enough milk for the mixture to come together but still be quite sticky (you might not need it all).
  4. Turn the dough out onto a lightly floured surface and use your hands to bring it together. Pat out to a thickness of about 2cm and use a medium sized fluted circle cutter to cut out the scones. Cut them close together to prevent having to re-roll. Bring any leftover dough together and press into a round shape.
  5. Place the scones onto the floured tray. (Put them close together to encourage them to grow upwards and not outwards!) Brush the tops with a drop of milk then bake for about 15 minutes or until risen and golden brown. Cool on a wire rack or serve straight from the oven.

A classic recipe for cheese scones with added chives to give a fresh, oniony flavour. Perfect served warm with melted butter as an afternoon snack.

2 thoughts on “Cheese and Chive Scones

  1. Since I’ve been home I’ve also discovered my Mum’s new herb garden and have been taking advantage of it! Particularly sage, which has got to be one of my favourites and just isn’t that great in dried-out packet form. Putting fresh mint in drinks is also fast-becoming a favourite thing… it just seems to make them instantly more sophisticated, like I’m drinking cocktails somewhere fancy and not just topping up my water whilst trying not to melt in the heat 😛 lovely recipe, scones are so simple yet so, so good.

    1. Yep definitely- dried herbs just do not cut it! Fresh herbs is one of the unexpected perks of living at home haha!! 😀
      I love the mint in drinks idea, definitely trying that one!

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