Smoked Gouda and Chive Scones
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!
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*
Serving: 1 scone | Calories: 435kcal | Carbohydrates: 53g | Protein: 11.7g | Fat: 22.2g | Saturated Fat: 15.1g | Cholesterol: 115mg | Sodium: 343mg | Potassium: 1413mg | Fiber: 1.9g | Sugar: 25.8g | Calcium: 793mg | Iron: 3mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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