Cheddar Cheese and Chive Scones (Dairy Free)
Cheese and chive scones are flaky, buttery, and loaded with savory flavor. Enjoy them for breakfast or brunch, afternoon tea, a snack, or as a side for soups. This recipe is dairy free and can easily be made gluten free.
Looking for more easy snack recipes? Try my Earl Grey scones, blackberry lemon bread, or banana blueberry oatmeal muffins.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these cheddar chive scones:
- All-purpose flour – use gluten free if needed. Bob’s Red Mill 1:1 Baking Flour works great.
- Organic cane sugar – or white granulated sugar. A small amount helps balance the flavor.
- Baking powder – for fluffy scones.
- Spices – garlic powder, onion powder, mustard powder, kosher salt, and black pepper.
- Very cold butter – I used Miyoko’s dairy free butter, but any brand is fine.
- Coconut milk – use the full-fat kind in a can. This is a great replacement for heavy cream or whole milk in traditional scones.
- Egg
- Cheddar cheese shreds – I like Miyoko’s dairy free cheddar cheese.
- Fresh chives – add freshness and a pop of color.
- Flaky sea salt – sprinkles on the tops of the scones just before baking.
How to Make Cheese and Chive Scones: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Mix dry ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, garlic powder, onion powder, mustard powder, kosher salt, and black pepper.
- Add cold butter. Work it into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
- Mix wet ingredients. In a separate bowl, whisk together the coconut milk, egg, cheddar cheese shreds, and minced chives.
- Combine. Pour the wet mixture into the dry ingredients. Mix together to form a shaggy dough. Transfer the dough to a lightly floured surface and knead it until it forms a ball.
- Shape dough. Transfer the dough ball onto a baking sheet lined with parchment paper and shape it into an 8-inch disc either using your hands or a rolling pin. Cut the dough into 8 equal wedges using a bench scraper or sharp knife. Chill in the fridge while you preheat the oven.
- Bake. Brush the tops with a little coconut milk and sprinkle with flaky sea salt. Bake until the edges are lightly golden brown. Let cool on a wire rack.
Helpful Tips
- Keep the scone dough as cold as possible to prevent it from over-spreading in the oven.
- The secret to flaky scones is very cold, frozen butter. Instead of cubed butter like in pie crust, use a box grater to grate the frozen butter into the flour.
- If using gluten free flour, use a blend with xanthan gum for the best texture.
Quick Tip: Measure the flour with the spoon and level method to ensure you don’t end up with too much flour. Too much flour will result in dense, dry scones.
Storage
Refrigerator: Let cool to room temperature, then store in an airtight container in the refrigerator for 5 days.
Freeze: Let the scones cool completely, then transfer them to a freezer bag. Thaw overnight in the refrigerator.
Reheating: Reheat at 350°F for 8 to 10 minutes, until warm.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this cheese and chive scone recipe using what you already have? Here are some ideas…
- Not dairy free? – use unsalted butter, sharp cheddar cheese (or white cheddar), and heavy cream.
- No coconut cream? – you can also use high-fat dairy-free milk, such as soy milk or cashew milk, with a tablespoon of lemon juice or apple cider mixed in to make dairy free buttermilk.
- Make them gluten free – use a gluten free flour blend with xanthan gum. I like Bob’s Red Mill 1:1 Baking Flour.
- Add-ins – crumbled bacon, caramelized onions, or sun-dried tomatoes.
Frequently Asked Questions
Traditional English scones are served with jam and clotted cream. These cheddar scones would be delicious with jam for a sweet and savory flavor with afternoon tea, but they’re also delicious on their own or served with warm or chilled soup, such as tomato watermelon gazpacho.
The secret to a good scone is having super cold dough. This will help keep the dough light and flaky, as well as keep its shape in the oven. Also, make sure not to over mix the dough as this can lead to tough, dense scones.
Likely due to warm butter, over mixing, or expired baking powder. Keep everything cold, popping the mixture in the fridge or freezer if it gets too warm as needed, and work quickly.
More Baked Goods
I hope you love these Cheese and Chive Scones! If you make this recipe, please leave a comment & a star rating below. Thank you!
Cheddar Cheese and Chive Scones (Dairy Free)
Ingredients
- 2 cups all purpose flour or GF if needed
- 1 tablespoon organic cane sugar or white granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ¼ teaspoon black pepper
- ½ cup frozen dairy free butter (or unsalted butter) grated
- ½ cup full fat canned coconut milk plus more for brushing on top
- 1 large egg
- 1 cup cheddar cheese shreds I like Miyoko's for dairy free
- ⅓ cup fresh minced chives
- flaky sea salt
Instructions
- Mix dry ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, garlic powder, onion powder, mustard powder, kosher salt, and black pepper.
- Add grated butter. Work it into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator while you prepare the wet ingredients.
- Mix wet ingredients. In a separate bowl, whisk together the coconut milk, egg, cheddar cheese shreds, and minced chives.
- Combine. Pour the wet mixture into the dry ingredients. Mix together to form a shaggy dough. Transfer the dough to a lightly floured surface and knead it until it forms a ball.
- Shape dough. Transfer the dough ball onto a baking sheet lined with parchment paper and shape it into an 8-inch disc either using your hands or a rolling pin. Cut the dough into 8 equal wedges using a bench scraper or sharp knife. Chill in the fridge while you preheat the oven to 400ºF/200ºC.
- Bake. Brush the tops with a little coconut milk and sprinkle with flaky sea salt. Bake until the edges are lightly golden brown, 15-20 minutes. Let cool on a wire rack.