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Savory cheddar herb scones with golden cheese crust and fresh herbs on a white plate

Savory Cheddar Herb Scones

Flaky, tender savory cheddar herb scones with sharp cheddar, fresh chives, rosemary, and Dijon mustard. Ready in 30 minutes — the perfect breakfast or brunch scone.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Chilling Time 15 minutes
Total Time 52 minutes
Course: Breakfast, Brunch
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients

For the Scones
  • 2 cups all-purpose flour spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1.5 cups sharp cheddar cheese freshly shredded from a block, plus extra for topping
  • 3 tbsp fresh chives finely snipped
  • 1 tsp fresh rosemary finely chopped
  • 1/2 cup cold heavy cream plus extra for brushing
  • 1 large egg cold
  • 1 tsp Dijon mustard

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry cutter or fingertips
  • Bench scraper or sharp knife

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, salt, and black pepper.
  3. Add the cold butter cubes and cut into the flour mixture until coarse crumbles with pea-sized butter chunks form.
  4. Stir in the shredded cheddar, chives, and rosemary until evenly distributed.
  5. Whisk together the cold heavy cream, egg, and Dijon mustard, then pour into the flour mixture and stir until just combined.
  6. Turn the dough onto a lightly floured surface and gently pat into a 7-inch circle about 1 inch thick.
  7. Cut into 8 equal wedges and place on the baking sheet. Press extra cheddar on top of each wedge and brush with cream.
  8. Chill in the fridge for 15 minutes, then bake for 18-22 minutes until deep golden brown.
  9. Cool for 5 minutes before serving warm.

Notes

Keep all ingredients cold throughout. Shred cheddar fresh from a block for best melt. Do not overmix. Press extra cheddar on top before baking for a golden cheese crust. Chill 15 minutes before baking for the best rise.