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★★★★★ 5 from 1 Reviews

Cheddar Cheese and Chive Scones

40 min
GF Gluten-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
January 3, 2022 (Updated: March 10, 2022)
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This is a side view of a cheese and chive scone with a bite taken out of it. The scone sits on a white plate which is sitting on a beige surface. More scones are blurred in the background. Text overlay reads "cheese & chive scones gluten free!"
This is a side view of a cheese and chive scone with a bite taken out of it. The scone sits on a white plate which is sitting on a beige surface. More scones are blurred in the background.
Cheese and chive scones are delicious savory scones loaded with cheddar cheese and fresh herbs! Naturally gluten free, yet so indulgent!

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!

This is an overhead image of ingredients to make cheese and chive scones. The ingredients sit on a white surface.
This is an overhead image of a glass bowl with dry ingredients and two eggs and a spatula in it. The bowl sits on a white surface with small bowls surrounding it with shredded cheese, chopped chives, egg shells, butter cubes, cream, and a beige tea towel.
This is an overhead image of a baking sheet with white parchment paper. On the parchment paper is a disc of raw scones dough with flecks of cheese and chives. The dough is cut into 6 triangles and a knife with a wooden handle is leaning against the side of the baking sheet. A beige tea towel is in the bottom right corner of the image.
This is an overhead image of cooked scones with bites of cheese and chives. The scones are cut into triangles and on top of a piece of white parchment paper. A knife is on the top right corner of the image. A small bowl of butter is to the top left of the scones. A small bowl of chives to the bottom left of the scones and a beige tea towel to the bottom right of the image.

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.

This is an overhead image of cheese and chive scones cut into triangles. The scones sit on a white piece of parchment paper. A small bowl of butter and chives sit on the right corner of the image. A beige tea towel is in the bottom right corner of the image.
This is a side view of a scone with bits of cheese and chives in it. The scone is on a white piece of parchment paper and is surround by more scones. A knife with a wood handle and a small bowl of butter is blurred in the background.

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.

More Scones to Try!

Blackberry Lemon Scones

Chocolate Chip Scones

Lemon Poppy Seed Scones

Sage Feta Scones + Tomato Jam

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a cheese and chive scone with a bite taken out of it. The scone sits on a white plate which is sitting on a beige surface. More scones are blurred in the background. Recipe
GF Gluten-Free VG Vegetarian

Cheddar Cheese & Chive Scones

Cheese and chive scones are delicious savory scones loaded with cheddar cheese and fresh herbs! Naturally gluten free, yet so indulgent!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 1 reviews
Prep: 15 minCook: 25 minTotal: 40 min
Print recipe Rate recipe Pin Save recipe
Servings: 6 scones 1x

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F. 
  2. 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.
  3. Crack the eggs into the bowl. 
  4. Add the heavy cream, and butter cubes to the bowl.
  5. Use a rubber spatula to bring the dough together. 
  6. Fold in the cheese and chives chips.
  7. Transfer the dough onto a cutting board dusted with tapioca flour. 
  8. Use your hands to form a flat, circular mound. 
  9. Transfer the mound to a baking sheet lined with parchment paper.
  10. Use a sharp knife to cut into six large triangles
  11. Bake for 25 minutes.
  12. When they’re done baking, allow to cool on the baking sheet for about 5 minutes.
  13. Cut the scones again in the six triangles you previously cut and separate them.
  14. Serve 6 large scones, or cut each scone further in half for 12 smaller portions.

Tips

Food photography by Sasha Hooper at Eat Love Eats. 

Nutrition Info:

  • 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
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This is a side view of a cheese and chive scone with a bite taken out of it. The scone sits on a white plate which is sitting on a beige surface. More scones are blurred in the background. Text overlay reads "cheese & chive scones gluten free!"
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarCarol Johnson says

    Posted on 1/7/22 at 3:39 pm

    Made these tonight and they are delicious and made homemade chili to go with it and they paired well together.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/2/22 at 11:29 am

      That sounds unbelievable!! Drooling over here!!

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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