Three cheese and chive biscuits on a plate, with green onions in the background and a cup of tea beside them.
Cheddar and Green Onion Scones

These cheddar and green onion scones quickly became a class favorite when we made them during cooking class. As soon as they came out of the oven—warm, golden, and packed with cheesy goodness—the whole room smelled like comfort. I wasn’t sure how everyone would feel about the green onions, but they added just the right kick. Flaky on the outside and soft on the inside, these scones turned out even better than I expected. Now they’re one of my go-to recipes whenever I want to bake something simple, savory, and seriously satisfying.

Cheddar and Green Onion Scones

 

Servings: 4 scones

PrepTime: 30 minutes

Cook time: 25 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup (250 mL) all-purpose flour – spooned and leveled, plus extra for dusting
  • 1½ tsp (7 mL) sugar
  • 1¼ tsp (6 mL) baking powder
  • ¼ tsp (1.25 mL) salt
  • Pinch of ground black pepper
  • ¼ cup (50 mL) finely chopped green onions or chives
  • ½ cup (125 mL) shredded cheddar cheese
  • 4 tbsp (60 mL) very cold or frozen butter
  • ⅓ cup (80 mL) buttermilk
  • 1 egg, divided

Instructions:

  1. Preheat the Oven:
    • Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix the Dry Ingredients:
    • In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper.
    • Stir in the chopped green onions and shredded cheddar cheese.
  3. Cut in the Butter:
    • Use a pastry blender or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs. Keep in fridge or freezer while preparing the wet ingredients. 
  4. Combine Wet and Dry Ingredients:
    • In a small bowl or liquid measuring cup, whisk together buttermilk and half of the egg.
    • Pour into the dry mixture and gently mix with a fork until a dough forms.
  5. Shape the Dough:
    • Transfer the dough onto a lightly floured surface and form it into a ball.
    • Flatten into a disk and cut into four equal wedges.
  6. Prepare the Egg Wash:
    • In a small bowl, mix the remaining half egg with a splash of water or milk.
    • Brush the egg wash over the tops of the scones for a golden finish.
  7. Bake:
    • Place the scones on the prepared baking sheet and bake for 22–25 minutes, or until golden brown around the edges and lightly browned on top.
  8. Serve and Enjoy:
    • Allow to cool slightly before serving warm with butter.

Enjoy your freshly baked cheddar and green onion scones!

Hand blending biscuit dough using a metal dough blender in a mixing bowl.
Dry mixture for cheese and chive biscuits in a stainless steel bowl, showing flour, shredded cheese, and chopped chives.

The base of these scones starts with a simple mix of dry ingredients: all-purpose flour, a touch of sugar for balance, baking powder for rise, and just enough salt and black pepper to bring out the flavor. This dry mixture is the foundation, setting the stage for a light and flaky texture once the butter is added. It’s important to whisk everything together evenly so the leavening is well-distributed throughout the dough.

 

What really makes these scones stand out, though, is the addition of shredded cheddar cheese and finely chopped chives or green onions. The cheese melts slightly as the scones bake, creating pockets of sharp, savory richness. The chives add a mild onion flavor that pairs beautifully with the cheddar, giving each bite a fresh, aromatic finish. Folding them into the dry mix ensures the flavor is spread evenly, so every wedge is packed with that cheesy, herby goodness.

Measuring cup with 300 ml of buttermilk
Wet and dry ingredients for cheese and chive biscuits in a stainless steel bowl

Adding the buttermilk is a crucial step that brings the dough together while also adding a subtle tang that enhances the overall flavor. Its acidity reacts with the baking powder, helping the scones rise and creating a tender, fluffy texture.

 

When mixing in the buttermilk, it’s important to pour it gradually and stir gently with a fork just until the dough starts to come together. You don’t want to overmix—keeping the dough slightly shaggy ensures the scones stay light and soft once baked.

 
 
Hands kneading dough for cheese and chive biscuits on a floured surface.
Dough being cut into rounds for cheese and chive biscuits using a round cutter.

Once the wet and dry ingredients come together, the dough should be handled gently to keep the scones light and tender. There’s no need for heavy kneading—just a few turns on a floured surface to bring it all together into a soft, slightly sticky dough. Overworking it can lead to tough scones, so the key is to be gentle and quick with your hands.

 

After shaping the dough into a rough disk, it’s time to roll it out to about 1-inch thickness. Using a round biscuit cutter gives the scones a clean, classic shape and helps them rise evenly in the oven. Press the cutter straight down without twisting—this keeps the edges from sealing and allows for a better rise. Any leftover scraps can be gently pressed back together and cut again, though the first batch always turns out the fluffiest.

Eight uncooked cheese and chive biscuits on parchment paper on a metal tray

Once the scones are cut and ready, placing them on a parchment-lined baking sheet makes cleanup easy and helps prevent sticking. The parchment also promotes even browning on the bottoms, giving the scones that perfect golden finish.

 

It’s important to leave enough space between each scone—at least 1 to 2 inches—so they have room to spread and rise as they bake. If they’re placed too close together, they may bake into each other and lose their shape. Proper spacing allows the heat to circulate evenly around each scone, ensuring a crisp edge and fluffy center in every one.

Buttered cheese and chive biscuit served on a plate.
Three cheese and chive biscuits served on a plate.

As soon as the scones come out of the oven, golden and fragrant, it’s hard to resist breaking one open while it’s still warm. The steam escapes, revealing a soft, cheesy interior that pairs perfectly with a pat of butter. Adding butter while the scone is still warm lets it melt into all the flaky layers, making each bite rich and comforting. Whether served on their own or alongside a meal, these biscuits are best enjoyed fresh—and they’re sure to disappear fast.