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!
Top Tips
- 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.
📖Recipe
Smoked Gouda and Chive Scones
Savory, smokey, and cheesy, these smoked gouda and chive scones are the best served with a big heaping pat of butter, or alongside a hearty salad.
Equipment
- baking sheet
Ingredients
- 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
Instructions
- 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.
Notes
These scones are perfect served with butter. They are best served the day they are made, but can be eaten up to 2 days after baking. Be sure to wrap each scone individually (after they are fully cooled) and place in an airtight container for maximum freshness.
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Jill Guy
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.