Holiday baking, isn’t it the best? With Thanksgiving just around the corner, my head is flooded with sweet recipe ideas, from fruit galettes to pumpkin coffeecake. But if you’re looking for a bread recipe that’s both cheesy and savory, then I have the recipe for you: savory scones. You might be thinking to yourself: “Savory scones Nate, really?” And to that I say “Yes!!” Just like sweet scones, savory ones are equally as versatile. I made mine with chives and white cheddar, but you can feel free to substitute and experiment with other cheeses and herbs.
Versatility: one of the many reasons why I love cooking.
Try some of these combinations of pairings for inspiration!
- Feta & Basil
- Gouda & Sage
- Or, Mozzarella & Rosemary, just to name a few!
These scones have a perfectly golden, crusty exterior with a warm, buttery, and cheesy interior which is perfect dipping in a bowl of beef stew or in a pool of mashed potatoes and gravy. Savory bread is definitely the way to go this Thanksgiving!
White Cheddar & Chive Scones
2 c. all-purpose flour
1 tsp. salt
1 Tbsp. Clabber Girl Baking Powder
2 tsp. granulated sugar
4 Tbsp. cold butter, cubed
1 c. white cheddar cheese, grated
1/3 c. chives, finely diced
1 c. heavy cream + 1 Tbsp.
Preheat the oven to 425° F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the flour, salt, baking powder, and sugar. Cut the butter into the flour until the mixture resembles a slightly crumbly meal, making sure a few larger pieces remain. Mix in the cheese and chives until combined.
Add the cream, stirring to combine until the dough begins to come together.
Transfer to the dough to a well-floured work surface.
Roll the dough out into a 7” disk about 3/4” thick.
Use a knife to cut the disk into 8 wedges.
Transfer each wedge to the prepared baking sheet.
Brush scones with the 1 tablespoon of cream and bake for 16-18 minutes or until they are golden brown and your kitchen starts smelling amazing. Cool on the pan and serve warm or at room temperature.