Nothing beats a moist, flavorful scone that can stand a good heap of butter. These savory smoked gouda and chive scones are the perfect combination of smoky and cheesy that you won't be able to resist. And bonus- they are pretty to look at!
These smoked gouda and chive scones are a savory addition to your next brunch or fancy dinner party. They are delicious served warm with butter next to a salad or for dunking in your favorite soup. The smoked gouda has a little kick that pairs well with the freshness of the chives. A great way to mix up your scone game!
- Make sure your ingredients are cold. This is important to create those flaky layers.
- Use freshly shredded smoked gouda rather than pre-packaged cheese. Your taste buds will thank you for it.
- Fresh chives will make these scones stand out. Dried chives just don't have the same flavor.
- Do NOT overmix the batter. You should have a moist crumbly ball of dough after mixing. The dough will come together once you start to shape them.
- Don't skip the resting time in the fridge. This will ensure your butter stays cold and will help the scones rise in the oven.
Smoked Gouda and Chive Scones
- baking sheet
- 2 cups all-purpose flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 cup shredded smoked gouda cheese (you can use the large holes of a box grater)
- 3 tablespoon fresh chives, chopped
- 6 tablespoon cold unsalted butter, cut into cubes
- ¾ cup heavy cream
- 2 large egg yolks, lightly beaten
For the egg wash and topping
- 1 large egg, lightly beaten
- 1 tablespoon heavy cream
- ½ teaspoon flaked sea salt, or kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the butter pieces, and using a pastry blender or 2 forks, mix until the butter is the size of peas. Add in the smoked gouda and chives, and stir carefully until combined.
- In another bowl, mix the egg and the heavy cream. Add the cream mixture to the flour mixture and stir to combine. Using your hands, gently knead the dough until all the dry ingredients are incorporated. Do NOT over mix. The dough will resemble a moist, crumbly ball. Place the gathered ball onto a floured surface, and shape into a round- approximately 7" in diameter and 1" thick.
- With a sharp knife, cut the round into 8 equal triangles and add to the baking sheet. Refrigerate for 15 minutes.
- After 15 minutes, remove from the refrigerator. Lightly beat the egg and the heavy cream to make an egg wash, and brush each scone with it. Sprinkle the scones with the salt and pepper. Bake at 400°F for 18-22 minutes. Let cool on wire rack for about 15 minutes before serving.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.