Savory Scones With Goat Cheese and Chives

Savory buttermilk scones made with goat cheese and chives.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated December 27, 2024
Elise Bauer
Buttermilk Scones with Goat Cheese and Chives
Elise Bauer

Ever wonder what the difference is between scones and biscuits?

The light, sweet scones enjoyed in England are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our biscuits, but sweet.

Of course "biscuit" in England means what we here would call a cookie. So confusing.

I set out to make a light, savory scone, and in the process learned that, at least here in America, what I was making would more normally be called a biscuit. (According to some, scones have eggs, biscuits don't.)

Savory Scones with Goat Cheese and Chives
Elise Bauer

But also here in America, if the baked good in question is round, it's called a biscuit, and if it is triangular, it's called a scone.

So, call these what you will. Here's a recipe for delicious buttermilk scones/biscuits, made with goat cheese and chives, and shaped into wedges. You can shape them any which way you like.

Savory Scones With Goat Cheese and Chives

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 scones
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Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes

  • 1/4 to 1/2 cup freshly chopped chives (can also use chopped green onions)

  • 5 ounces soft fresh goat cheese, crumbled

  • 1 cup buttermilk (plus an extra tablespoon for finish)

Method

  1. Preheat oven to 400°F:

    Line 2 heavy baking sheets with silpat or parchment paper.

  2. Make the dough:

    Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms.

    Elise Bauer

    Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).

  3. Knead the dough and form into rounds, cut into wedges:

    Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead!

    Elise Bauer
    Elise Bauer

    Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges.

    Elise Bauer
    Elise Bauer
  4. Use a pastry brush to brush on some extra buttermilk:

    over the surface of the wedges.

  5. Bake:

    Arrange wedges about 1/2 inch apart on an un-greased large baking sheet and bake at 400°F in the middle of the oven until golden brown, about 20 minutes.

    Elise Bauer
    Elise Bauer

    Cool on a rack.

    Best eaten just baked and warm, with a little butter.

Nutrition Facts (per serving)
228 Calories
10g Fat
26g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 228
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 25mg 8%
Sodium 522mg 23%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 8g
Vitamin C 2mg 10%
Calcium 140mg 11%
Iron 2mg 11%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.