Jump to Recipe

The great British scone is usually sweet—but sometimes, a savory one hits the spot. Meet English Scones with Cottage Cheese, Cheddar, and Chives. They’re rich, flavorful, and packed with a little extra protein. Serve them as a tasty alternative to bread with soups and stews, or toast and spread with butter for a savory breakfast treat.

Cheese and chive scones


Savory scones (or savoury scones for my UK friends) make a delicious snack or side dish. Cheese and chive is a classic flavor combination—similar to an American biscuit, but with a British twist. I add cottage cheese to boost the protein and keep the scones incredibly moist. The result? A rich, satisfying scone that’s hard to resist.

Table of contents

Savory cheese scone ingredients

  • All-purpose flour (or plain)
  • Baking powder
  • Salt
  • Eggs
  • Cottage cheese
  • Milk
  • Cheddar
  • Chives

Herbs in scones


Fresh herbs add a bright, savory touch to scones. Try mixing in chopped rosemary, basil, or parsley—they bring freshness, aroma, and just the right pop of flavor.

A scone cut in half

Milk in scones


I use regular whole milk in all my Scone Recipes. While some choose to use buttermilk for its acidity and texture, I find it adds a tang that changes the flavor of my scones—and not in a way I love. The good news? My scones turn out incredibly light and airy without it, so there’s really no need to compromise on flavor to get the perfect texture.

English scones dough

A few key tips to help you get the best results:

  • Keep everything cold – Cold butter and milk help create steam during baking, which leads to light, fluffy scones with a tender crumb.
  • Handle the dough gently – Overworking the dough can make scones tough, so it’s best to mix just until everything comes together.
  • Don’t use a rolling pin – Pat the dough out by hand to keep it light and airy.
  • Don’t shape too thin – Aim for about 1 to 1½ inches thick so your scones have room to rise.
  • Use a straight cutter – Use a non-fluted cookie cutter and press straight down without twisting to help the scones rise evenly.
  • Bake immediately – Don’t let the dough sit; get it into a hot oven while the butter is still cold for the best lift.


Cheese and chive scone recipe step-by-step

Mixing a bowl of flour


Mix sifted flour, baking powder and salt in a large bowl.


Rub cold butter into the flour mixture using finger tips or a pastry cutter.

Rubbing butter into flour
Mixing cheese and chives into flour


Add the cottage cheese, egg, milk, cheddar cheese and chives to the dry ingredients.


Shape the dough and use a cookie cutter to cut round scones. Brush the tops with the egg wash.

Using a cookie cutter to cut scones
6 scones on a baking sheet

Place them on parchment paper-lined baking sheet/baking tray and bake for 15-20 minutes. 

Allow to cool on a wire rack.

Serving cottage cheese, cheddar and chive scones


Serve these savory scones as a simple side in place of bread. Cut them in half, toast them, and spread with butter or cream cheese for a cozy snack or breakfast. I also love turning them into a starter—toast the scones and top them with British potted shrimps (shrimp poached in seasoned butter) for a rich, flavorful appetizer.

A toasted scone
Half of scone spread with butter

More scone recipes


My recipe for the Classic English Scone is the base recipe for this savory version. I also use it for my Strawberry Scones, Pumpkin Spice Scones and my Apple and Date Scones.

6 strawberry scones on a board with a butter knife
A scone cut in half topped with jam and cream
British scones with apple and dates

Storing scones


Let the scones cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

A closeup of the top of a browned scone


If you’ve made my Cottage Cheese, Cheddar and Chive English Scones, please leave a star rating in the recipe. You can also ask a question or leave a comment below.


You can also FOLLOW ME on FACEBOOK, TWITTER (X), INSTAGRAM and PINTEREST to see daily recipe updates. As well as sign-up for my weekly newsletter to receive new and popular recipes to your inbox.

Yield: 6

Cottage Cheese, Cheddar and Chive English Scones

Baked scones in a bowl

Savory English scones made with cottage cheese, sharp cheddar, and fresh chives—light, fluffy, and perfect as a side, snack, or breakfast treat.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 cups (260 grams) all-purpose/plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons (70 grams) unsalted butter, cold, cut into small pieces
  • 2 large eggs, room temperature
  • ½ cup (120 grams) plain cottage cheese, mashed a little with a fork
  • ¼ cup (60 ml) plus 1 teaspoon whole milk, room temperature
  • 1 cup (90 grams) white cheddar, grated
  • ¼ cups (10 grams) chives, chopped

Instructions

This recipe yields 6 scones

  1. Preheat oven to 425°F/220°C. Line a baking sheet/baking tray with parchment/baking paper.
  2. To a mixing bowl sift the flour, baking powder and salt, mix well. Add the butter to the flour and use your finger tips to rub the butter into the flour (see video below for technique) until it forms large crumbles. Tip: Gently shake the bowl back and forth—any larger pieces of butter will rise to the top, making them easier to spot and break down.
  3. In a separate bowl, whisk 1 egg with the cottage cheese.  
  4. Make a well in the center of the flour and add the egg/cottage cheese mixture, half of the ¼ cup milk, chives and cheddar. Mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 
  5. Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.
  6. Using a non-fluted 2-½ inch (5 cm) cookie cutter dipped in flour. (non-fluted cuts cleaner edges and help them rise) Cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut. Place the rounds about ½-inch (1 ¼ cm) apart on the baking sheet. Re-shape the rest of the dough and cut the rest.
  7. Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20 minutes or until lightly brown.
  8. Remove from the oven, transfer to a wire rack to cool completely.
  9. Storing scones: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

Notes

Step-by-step video:

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 215Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 112mgSodium 568mgCarbohydrates 2gFiber 0gSugar 1gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Side dishes