Skip to content

Chive and Cheddar Mini Scones: A Bite-Sized Taste of Spring

May 4, 2011

Chives are usually the first green thing to appear in our yard and garden each spring. I marvel as they bravely poke their slender stems above the frozen ground, and I’m encouraged to end my own hibernation and poke my head outside. By winter’s end I’m positively starved for something fresh and green from the garden and begin snipping away at my spring harbingers when they are only a few inches tall–sprinkling them on soups or roasted potatoes. By early May, I have a lush crop to play with and that’s when the fun begins. Handfuls of minced chives find their way into crackers, breads, and this week, my scones.

I used a small square cutter (1.5-inch) for these, but you can use whatever you have on hand, including a juice glass. Simply adjust the baking time relative to the size of your scones. These are best right out of the oven but will keep nicely for a few days. The toaster oven or a conventional oven set to 350°F will quickly crisp and revive your day old scones.

Chive and Cheddar Mini Scones

Makes about 40 mini scones.


    1 cup all-purpose flour
    1 cup whole wheat pastry flour (You can substitute more AP or white pastry flour.)
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1 tablespoon granulated sugar
    1 1/4 teaspoons coarse sea salt, plus more for finishing
    1/2 cup butter, unsalted and cubed
    3/4 cup cheddar cheese, coarsely grated
    1/2 cup fresh chives, finely chopped
    2/3 cup plain yogurt, thinned with 1/4 cup milk or water*
    2 tablespoons milk or cream

*note: You can substitute 3/4 cup plus 2 tablespoons of buttermilk or pourable yogurt. I used Organic Valley Lowfat Pourable Yogurt for the scones pictured here.


  1. Preheat the oven to 450°F.
  2. Line two baking sheets with parchment paper or silicon pan liners.
  3. Combine the dry ingredients in a large mixing bowl.
  4. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  5. Stir in the cheese and chives.
  6. Add the yogurt and stir until the mixture comes together into a dough.
  7. On a lightly floured board pat the dough into an 8×10-inch rectangle.
  8. Dip the edges of a small glass or mini biscuit cutter in flour and carefully cut out the scones. Place them 1-inch apart on the lined baking sheets.
  9. Gently brush the top of each scone with milk and sprinkle lightly with salt. (I love the crunch of Maldon Sea Salt on these.)
  10. Bake for 12-14 minutes or until lightly golden on top.
  11. Transfer warm scones to a wire rack to cool.

Smitten with the notion of baking seasonal scones? Bookmark this autumn recipe for Pumpkin Scones.

18 Comments leave one →
  1. thesavvystudent permalink
    May 4, 2011 8:34 am

    So pretty – and they sound absolutely delicious! I always avoided making scones because I thought they were difficult to make but I think I may be wrong in that assumption…

    • May 5, 2011 7:45 am

      Funny, I used to think that about scones too. They are surprisingly easy especially when you make full size scones, which you can do with these too. Shape the dough into a circle and cut it like a pizza into 8 scones.

  2. May 6, 2011 7:13 am

    Those sound amazing and for once I have yogurt in the fridge!

  3. May 6, 2011 11:57 am

    I love savory scones, and recently made parmesan and thyme bicuits, you’ve inspired me to do cheddar and chive ones.

    • May 9, 2011 8:39 am

      Parmesan and thyme? That sounds like a yummy combo Tessa. My thyme is just starting to grow again…maybe I can try this next week.

  4. May 8, 2011 2:39 am

    Lovely recipe and that chive photo looks like a windows wallpaper, looks so amazing

  5. May 8, 2011 4:29 pm

    Wow, those look amazing. I have been loving scones lately – I’ll definitely have to try these.

  6. May 10, 2011 9:20 am

    Chives is one of my favorite herbs. It definitely looks like spring personified in a scone. Beautiful!:)

  7. May 11, 2011 10:39 am

    These are too cute. I also have chives growing and need to make good use of them!

  8. akatwentyeight permalink
    May 13, 2011 2:40 pm

    Great pictures and these look really delicious.. such a great treat (and not too complicated to make)!

    Thanks for sharing,

  9. May 15, 2011 7:33 am

    These look so cute. I love scones, and chives and cheddar combination..yumm 🙂

  10. Cat from Measuring Spoons permalink
    May 18, 2011 1:42 pm

    These look delicious! We’ve got chives growing in the garden and I’m always looking for ways to use them. Thanks!

  11. Aunt Ditty permalink
    May 23, 2011 11:16 am

    I made these for my family a week ago and everyone loved them 🙂 Thanks for the delicious (and easy!) recipe!

  12. July 21, 2011 7:09 pm

    hmm sounds yummy right out of the oven. Looking forward to some summer fruit scone recipes, any of these on the horizon?

    • July 22, 2011 7:30 am

      BKF – There are some blueberry ginger scones in my immediate future!


  1. Chive and Cheddar Mini Scones: A Bite-Sized Taste of Spring « duken.marga

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: