Savoury Scone Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a rack in the center of the oven.

Chill a large mixing bowl and the cubed butter briefly in the refrigerator while measuring other ingredients — cold butter yields flakier scones.

Combine dry ingredients

In the chilled large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, kosher salt, and freshly ground black pepper until evenly distributed.

Cut in the butter

Add the very cold cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns with a cutter). Keep the butter cold — small visible bits create flaky layers.

Add cheese and herbs

Fold in the grated sharp cheddar, chopped chives, and the optional chopped rosemary or thyme until evenly distributed through the flour-butter mixture.

Add wet ingredient

Make a well in the center of the dry mixture and pour in the buttermilk. Use a wooden spoon or rubber spatula to gently stir until the dough just comes together. The dough should be slightly shaggy and a bit sticky but manageable. If it seems very dry, add buttermilk 1 tablespoon at a time until it holds. Do not overmix.

Form the dough

Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a circle about 8 inches (20 cm) in diameter and about 1 to 1¼ inches (2.5–3 cm) thick. Do not overwork — handle just enough to bring it together.

Cut scones

Using a bench scraper or a sharp knife, cut the circle into 8 wedges for classic wedge scones. Alternatively, use a 2½-inch round cutter to stamp out rounds, reworking scraps gently once or twice. Transfer wedges/rounds to the prepared baking sheet, spacing about 1 inch apart.

Chill briefly

Place the baking sheet in the refrigerator for 10–15 minutes while the oven finishes preheating. Chilling helps the scones hold their shape and encourages oven spring.

Egg wash or cream brush

If using an egg wash: beat 1 egg with 1 teaspoon water and brush lightly over the tops. Otherwise, brush tops with the heavy cream. Sprinkle with coarse sea salt or flaky salt and a little extra chopped chive if desired.

Bake

Bake on the center rack for 14–18 minutes, until the scones are deep golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool

Remove the baking sheet from the oven and let the scones cool on the sheet for 5 minutes, then transfer to a wire rack to cool for another 10 minutes. Serve warm or at room temperature.

Serve the savoury scones warm with butter, soft cheese, or alongside soup or salad. Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze cooled scones in a freezer-safe bag for up to 1 month. Reheat frozen scones in a 350°F (180°C) oven for 8–10 minutes or until warmed through.