Scones cheddar et ciboulette

These cheddar and chive savory scones combine sharp cheddar cheese with fresh chives for a rich, flavorful treat that works beautifully for breakfast or a light snack. The tender crumb and flaky texture make these scones a standout in any baking repertoire.

I first baked these during a lazy Sunday morning and since then they have become a family favourite for weekend brunches

Ingredients

• All-purpose flour: Two and a half cups provides a tender structure so the scones are light and fluffy
• Granulated sugar: Two tablespoons give a subtle sweetness that enhances the cheese flavor
• Baking powder: One tablespoon ensures the scones rise perfectly for a delicate crumb
• Salt: One teaspoon balances all the flavors for a well-rounded taste
• Salted butter: Half a cup brings richness and flakiness choose a high quality French butter like Beurre d’Isigny for superior flavor
• Eggs: Three large eggs create a rich dough and help bind all ingredients
• Buttermilk: Two thirds cup adds moisture and a slight tang promoting tenderness
• Sharp cheddar: Two thirds cup grated adds a bold and piquant flavor look for quality cheese from regions such as Normandy for authentic character
• Fresh chives: Quarter cup chopped introduces a subtle herbal freshness that pairs wonderfully with cheddar

Instructions

Preheat the Oven:

Heat your oven to 190 degrees Celsius so it is ready when your scones are shaped

Mix Dry Ingredients:

In a large bowl whisk together the flour sugar baking powder and salt until evenly combined

Cut in the Butter:

Using a pastry cutter or your fingers blend in the cold butter until the mixture looks like coarse crumbs which gives flaky layers

Combine Wet Ingredients:

In a separate bowl whisk the eggs and buttermilk together until smooth

Bring Dough Together:

Add the wet ingredients to the dry mix and gently fold with a spatula just until the dough comes together

Add Cheese and Chives:

Fold in the grated cheddar and chopped chives lightly without overworking the dough to keep the scones tender

Shape the Dough:

Turn the dough onto a floured surface gently knead a few times then divide into two equal circles about 15 centimeters in diameter

Prepare for Baking:

Brush the tops of the scones with the remaining egg wash to help them brown evenly

Rest the Dough:

Let the scones rest on the baking sheet for ten minutes which aids the rise during baking

Add Final Touch and Bake:

Sprinkle the reserved grated cheddar liberally on top then bake in the preheated oven for 20 minutes until golden and fragrant

Chives give these scones their unique fresh flavor which really lifts the richness of the cheddar and butter. I have fond memories of baking these with my grandmother who grew chives in her garden and taught me to appreciate the contrast between savory cheese and delicate herbs.

Storage Tips

Store leftover scones in an airtight container for up to two days at room temperature for best texture. For longer storage wrap them individually in plastic wrap then place in a freezer-safe bag for up to three months. Warm frozen scones in the oven at 160 degrees Celsius for about 10 minutes to restore their buttery flakiness.

Ingredient Substitutions

If you cannot find buttermilk you can create a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For cheddar try Gruyère or Comté for a similar nutty and flavorful profile. If chives are unavailable fresh spring onions or finely chopped leeks work well as an alternative.

Serving Suggestions

These scones shine when served warm with a pat of butter or alongside a bowl of creamy soup like butternut squash or French onion. They also pair beautifully with smoked salmon and crème fraîche for a special brunch. A crisp green salad and a glass of white wine complete a satisfying meal centered around these flavorful baked treats.

Serve these scones warm for best texture and flavor. They make a lovely addition to brunch or an afternoon tea.

Common Recipe Questions

→ Comment garantir des scones moelleux ?

Utilisez du beurre froid et mélangez rapidement les ingrédients pour ne pas chauffer la pâte. Le buttermilk apporte également de la tendreté et du moelleux.

→ Puis-je remplacer le cheddar ?

Oui, vous pouvez utiliser un autre fromage à pâte dure ou affinée comme le gruyère ou le comté pour varier les saveurs.

→ Faut-il reposer la pâte avant la cuisson ?

Un court repos de 10 minutes permet à la pâte de se détendre et favorise une meilleure cuisson homogène.

→ Comment conserver les scones ?

Gardez-les dans une boîte hermétique à température ambiante jusqu'à deux jours, ou congelez-les pour prolonger leur conservation.

→ Quel accompagnement pour ces scones ?

Ils se marient parfaitement avec des soupes, une salade fraîche ou pour un apéritif gourmand avec une tartinade.