Cheese and chive scones are so simple to make and make for the perfect savory option on your brunch table!
I know muffins and bread loafs and cakes get a lot of hype but scones are kinda where it’s at. They’re hearty yet light, crumbly yet moist.
Sweet scones get a lot of attention (as they should) but savory scones are a really fun option to throw into the mix!
If you’re looking for more scones, check out this recipe for Chocolate Chip Scones, Lemon Poppy Seed Scones, Sage Feta Scones + Tomato Jam or these Blackberry Lemon Scones! And, if you love gluten free baking, check out my roundup of 50+ Gluten Free Dessert Recipes!
These Gluten Free Cheese Scones are:
- easy to make in one bowl
- makes for the perfect brunch!
- naturally gluten free
- perfect savory flavor
Ingredients for Cheese and Chive Scones
Blanched Almond Flour. This is going to be the base of the scones! I love almond flour because it adds a really crumbly, dense texture to these scones, which I love! Blanched almond flour is super fine and a beautiful light pastry color perfect for scones!
Tapioca Flour. This is going to give a bit lightness to the scones. Almond flour can be a bit heavy, so the tapioca flour (aka tapioca starch) gives a fluff factor to the savory scones.
Coconut Sugar. For a touch of sweetness. I know, I know. These are savory scones. But, I do think scones need a bit of sweetness, even the savory ones!
Baking Powder. So the scones can expand and fluff up!
Salt. Because, always some salt!
Eggs. These are going to bind all our ingredients together. I haven’t tested this recipe with vegan eggs or flax eggs, so if you do any experimenting, let me know how it goes!
Cream. Mm, so good! This is going to give the scones a yummy decadence and make them super moist and delicious!
Butter. Always. Butter. I’m using unsalted butter here so we can control the saltiness later on when we add it in. You can sub in vegan/dairy free butter or refined coconut oil if you prefer! Check out my favorite trick for How to Soften Butter!
Cheese. That’s why you’re here, right? For the cheese scones! I’m using shredded cheddar cheese. I go for the orange cheddar so you can see those pops of cheesy goodness as you bite your way through the scone.
Chives. For a bit of herby flavor! Plus, I love the the little green specs!
Ways to Customize these Savory Cheese and Chive Scones
Swap the Cheese! I’m using shredded cheddar for these savoury scones but really any cheese would work! Try pepper jack, feta, or even cubed brie would be amazing!
Swap the Herbs! We’re using chives in this recipe but sage, rosemary, or even dill would be fun!
Add some bacon! Cook bacon and cut the strips into small bits. Fold them into the scone batter along with the cheese and chives!
How to Make Cheese and Chive Scones
Combine the Dry Ingredients
Place the almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl. Give it a quick mix to combine all the dry ingredients.
Add the Wet Ingredients
Crack the eggs into the bowl. Add the heavy cream, and butter cubes to the bowl.
Fold it Together
Use a rubber spatula to bring the dough together. You could also use your (clean) hands if you find it easier to break up the butter cubes. Fold the cheese and chives into the batter.
Form the Scones
Transfer the dough onto a cutting board dusted with tapioca flour. Use your hands to form a flat, circular mound. Transfer the mound to a baking sheet lined with parchment paper.
Slice & Bake!
Use a sharp knife to cut into six large triangles. Bake for 25 minutes.
Cool & Slice Again
When they’re done baking, allow to cool on the baking sheet for about 5 minutes.
Cut the scones again in the six triangles you previously cut and separate them. Serve 6 large scones, or cut each scone further in half for 12 smaller portions.
What Can I Serve With These Scones
Scones are always perfect with some tea or coffee. They’re delicious serves alongside some eggs, bacon, and a breakfast spread! Add them to a muffin tray or alongside some cinnamon buns for a savory option!
How to Store These Scones
Room Temp. These savory scones can be store in an airtight container at room temperature for about a week.
Fridge. If you prefer, you can pop them in the fridge and they’ll keep for about one week. Reheat in the microwave or oven until heated through.
Freezer. The scones also freeze well! Keep them in an airtight container and store in the freezer for about two months. Defrost in the fridge overnight and then warm them in the microwave or oven until heated through.
- 3 cups blanched almond flour
- 2/3 cup tapioca flour + more for dusting your surface
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup unsalted butter, room temp
- 1 cup shredded cheddar cheese
- 1/3 cup chopped chives
- Preheat oven to 350F.
- Place the almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl. Give it a mix to combine all the dry ingredients.
- Crack the eggs into the bowl.
- Add the heavy cream, and butter cubes to the bowl.
- Use a rubber spatula to bring the dough together.
- Fold in the cheese and chives chips.
- Transfer the dough onto a cutting board dusted with tapioca flour.
- Use your hands to form a flat, circular mound.
- Transfer the mound to a baking sheet lined with parchment paper.
- Use a sharp knife to cut into six large triangles
- Bake for 25 minutes.
- When they’re done baking, allow to cool on the baking sheet for about 5 minutes.
- Cut the scones again in the six triangles you previously cut and separate them.
- Serve 6 large scones, or cut each scone further in half for 12 smaller portions.
Food photography by Sasha Hooper at Eat Love Eats.
- Serving Size: 1 scone
- Calories: 378
- Sugar: 8.3g
- Sodium: 449mg
- Fat: 31.6g
- Saturated Fat: 15.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15.7g
- Fiber: 1.6g
- Protein: 9.9g
- Cholesterol: 122mg