If you're looking for a savory scone that's anything but boring, these Smoked Gouda and Chive Scones are it. Buttery, flaky, and loaded with bold flavor, they make the perfect addition to any brunch spread, snack board, or cozy breakfast. The smoky cheese and fresh chives add just the right amount of sharpness- no jam needed here!
So why make these scones instead of picking up something from the bakery? First, the flavor. Smoked Gouda melts into the dough for a rich, slightly nutty taste, while fresh chives add a pop of oniony brightness. The texture? Buttery, crisp on the edges, and tender in the center-everything you want in a homemade scone. Plus, they come together in under an hour, no mixer required.
These scones aren't just for brunch- they're freezer-friendly, perfect for make-ahead meal prep, and work just as well with soup, eggs, or even a cheese board. So what are you waiting for? Let's make some savory scones!
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Ingredients
All my scone recipes use heavy (whipping) cream, which is my go-to for rich, flavorful scones. If you prefer to use buttermilk, you can swap it for the same amount. Read on to learn about the key ingredients and some substitutions.
- Flour- All-purpose flour is all you need.
- Baking powder- Ensures a nice rise.
- Salt- Kosher or fine sea salt.
- Sugar- White, granulated sugar to help balance the flavors.
- Smoked paprika- Helps to bring out the smokiness of the Gouda.
- Butter- Use very cold, unsalted butter. This keeps the scones nice and flaky.
- Egg yolks- Just the yolks are needed. Save those whites for another use.
- Heavy cream- Classic ingredient that keeps the scones moist and flaky. You can swap the cream for buttermilk. It will add a slight tang to the scones.
- Smoke Gouda- Smoked Gouda is a semi-hard cheese known for its creamy texture and rich, smoky flavor. When mixed into the scones, it not only delivers a bold taste but also helps create those gooey, cheesy pockets that make them special. You can use smoked sharp cheddar or substitute a non-smoky cheese such as fontina or provolone.
- Chives- Fresh chives will yield the best flavor. In a pinch, you can use dried chives, but their flavor is milder. You can also substitute scallions for a similar oniony taste.
- Egg wash- (Egg + milk, water, or cream). Brushed on top before baking to help give the scones a golden brown color.
Instructions
Use the guide below for perfect scones every time!
Step 1. Whisk the dry ingredients. Steps 2 & 3. Using a pastry cutter, break up the butter until it is the size of peas. Step 4. Gently fold in the cheese and chives.
Step 5. Whisk together the cream and egg yolks. Step 6. Add the cream mixture to the flour mixture. Step 7. Turn the dough out onto a floured surface and begin to form into a round disc. Step 8. Cut evenly into wedges and chill.
Step 9. Remove the chilled scones. Whisk the cream and egg in a small bowl to make an egg wash. Brush each scone with the egg wash.
Step 10. Top each scone with salt and pepper, then transfer to the oven to bake for 18-22 minutes until golden brown.
These are abbreviated instructions. Please see the recipe card below for the full list.
👩🍳Expert tips
- Keep your ingredients cold. Cold butter is key to creating those signature flaky layers- so chill everything, including your cheese and cream, before starting.
- Shred your own smoked Gouda. Freshly shredded cheese melts better and delivers more flavor than pre-packaged varieties.
- Use fresh chives for the best flavor. Dried chives can taste flat- fresh ones add a bright, oniony pop that makes the scones shine.
- Don't overmix the dough. Stop mixing when the dough is just combined-it should look crumbly and shaggy. It will come together as you shape it.
- Chill the dough before baking. A short rest in the fridge helps keep the butter cold, which leads to flakier scones with better rise in the oven.
Variations
Feel free to play around with herbs (think thyme or rosemary), as well as using different cheeses (sharp cheddar or provolone would be amazing). If you want to add something special to the recipe, try some of the ideas below.
- Add-ins- Crumbled bacon, caramelized onions, or chopped sun-dried tomatoes add a flavorful punch.
- Spice it up- A pinch of cayenne or cracked black pepper in the dough brings subtle heat.
Serving suggestions
We love these smoked Gouda and chive scones warm from the oven with a slather of salted butter. If you're not feeling the butter, here are some other great ideas for your savory scones.
- Brunch board- Serve alongside soft scrambled eggs, prosciutto, and fruit for a savory brunch platter.
- Soup dunker- Perfect with creamy asparagus, bacon-lentil, or butternut squash soup.
- Make a breakfast sandwich- Slice a scone in half, then layer with a fried egg or slice of ham and avocado.
- Salad side- Nothing beats a light salad with a delicious carb on the side!
Jenn's Signature Serve
Smoked Gouda & Chive Scones + Smoked Chive Butter
Storage
Store fully cooled scones in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-10 minutes to refresh the texture.
To freeze baked scones, first let them cool completely. Wrap each scone tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 2-3 months.
You can also make the scone dough ahead and freeze it. Freeze them right after you cut them into triangles. Wrap each one tightly, then store in a freezer-safe bag for up to 3 months. When ready to bake, you can pop them in the oven from frozen and just add a little more baking time.
FAQ
While you certainly can, buying block cheese and shredding it yourself yields the best flavor. Pre-shredded cheese may not melt as well due to stabilizers.
More savory recipes
Team savory? Try some of these reader favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Smoked Gouda and Chive Scones
Equipment
- pastry blender/cutter optional
- baking sheet
- parchment paper or silicone baking mat
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon white granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon smoked paprika
- ¾ teaspoon Kosher or fine sea salt
- 6 tablespoon unsalted butter, cut into ¼ into cubes cold
- 1 cup shredded Smoked Gouda cheese, cold (you can use the large holes of a box grater)
- 2½ tablespoon chopped fresh chives
- ¾ cup heavy cream (whipping cream) cold
- 2 large egg yolks cold
For the egg wash and topping
- 1 large egg, lightly beaten
- 1 teaspoon heavy cream (whipping cream)
- ½ teaspoon Kosher or flaky sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, smoked paprika, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter. Gently fold in the shredded smoked Gouda and chopped chives until evenly distributed.2 cups all-purpose flour, 2 tablespoon white granulated sugar, 1 tablespoon baking powder, ¾ teaspoon Kosher or fine sea salt, 6 tablespoon unsalted butter, cut into ¼ into cubes, 1 cup shredded Smoked Gouda cheese, cold, 2½ tablespoon chopped fresh chives, ¼ teaspoon smoked paprika
- In a separate bowl, whisk together the eggs and heavy cream. Pour the mixture into the flour mixture and stir just until a shaggy dough forms. Using your hands, gently knead the dough in the bowl a few times to incorporate any remaining dry bits-be careful not to overwork it. The dough should be slightly crumbly but hold together. Turn it out onto a lightly floured surface and shape it into a round, about 7 inches in diameter and 1 inch thick.2 large egg yolks, ¾ cup heavy cream (whipping cream)
- Using a sharp knife or bench scraper, cut the dough round into 8 equal wedges. Place the scones on the prepared baking sheet, spacing them slightly apart. Transfer the baking sheet to the refrigerator and chill for 15 minutes before baking (chilling helps solidify the butter, which leads to flakier layers and better rise in the oven).
- After chilling, remove the scones from the refrigerator. In a small bowl, whisk together the egg and heavy cream to make an egg wash. Brush the tops of each scone with the egg wash, then sprinkle with the salt and freshly ground black pepper. Bake at 400°F for 18-22 minutes, or until golden brown. Let cool on a wire rack for about 15 minutes before serving.1 large egg, lightly beaten, 1 teaspoon heavy cream (whipping cream), ½ teaspoon Kosher or flaky sea salt, ¼ teaspoon freshly ground black pepper
Notes
- Keep your ingredients cold. Cold butter is key to creating those signature flaky layers- so chill everything, including your cheese and cream, before starting.
- Shred your own smoked Gouda. Freshly shredded cheese melts better and delivers more flavor than pre-packaged varieties.
- Use fresh chives for the best flavor. Dried chives can taste flat- fresh ones add a bright, oniony pop that makes the scones shine.
- Don't overmix the dough. Stop mixing when the dough is just combined-it should look crumbly and shaggy. It will come together as you shape it.
- Chill the dough before baking. A short rest in the fridge helps keep the butter cold, which leads to flakier scones with better rise in the oven.
Nutrition*
*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.
Jill Guy says
I made these scones on Mother's Day, as a gift to myself. I ate two right out of the oven. They are phenomenal. Easy and delicious. And my scones looked exactly like the picture of Jennifer's scones. This recipe will be added to my brunch favorites.
Cece says
simply delicious! the white family enjoyed these!
Jennifer says
Woohoo! That's awesome to hear 🙂