Cheese and Chive Scones with Mustard Mayo
What are Scones?
Scones are a classic British bake, similar to American biscuits but with a slightly crumblier texture. They can be sweet, often made with fruit or nuts, or savoury like these cheese and chive scones. While I do enjoy a buttery fruit scone, I’m especially fond of savoury versions—perfect with soups, stews, or even just a generous spread of butter. If you love these, you might also like our authentic Irish Soda Bread Scones or the indulgent Scottish Macaroni Cheese Pie for more cheesy comfort food inspiration.
Why You’ll Like It
- Cheddar Overload: Because who doesn’t love biting into warm, gooey cheddar goodness?
- Ready in a Flash: These scones take less time to make than deciding what to order for lunch.
- Scones, but Fancy: The mustard mayonnaise gives these humble scones a gourmet twist, making you look like a pro chef—without breaking a sweat.
- Perfect for Any Time: Breakfast, lunch, snack, or side dish—these scones are basically the overachievers of the baked goods world.
Tips for the Perfect Cheese and Chive Scones
- Keep the Butter Cold: Cold butter ensures the scones stay light and flaky.
- Don’t Overwork the Dough: Mix just enough to bring everything together; overworking can result in tough scones.
- Rest the Dough: Allowing the dough to rest helps it rise better and ensures tender scones.
- Baking Time: Keep a close eye on the scones—10 minutes should be enough for a golden, perfectly baked exterior.
What You Need
- Self-Raising Flour & Baking Powder – The key to soft, fluffy scones with a beautiful rise.
- Unsalted Butter – Adds richness to the dough; cold butter creates the perfect crumbly texture.
- Cheddar & Chives – A classic flavour pairing that gives the scones a savoury, fresh bite. You could swap cheddar for Gruyère for a nutty twist or use spring onions in place of chives.
- Whole Milk & Egg – To bind the dough and give the scones a lovely golden finish when brushed on top.
- Mustard Mayonnaise – The sharp, tangy flavour balances the richness of the scones and makes for an irresistible dressing.
Variations
- Chive Mayonnaise – Stir 2 tbsp fresh chives into your mayo base for a lighter, herby alternative.
Saving The Cheddar Scones For Later
- Store Room Temperature: Now, if by some miracle you have any scones left, here’s what I do. Wrap them snugly in foil or tuck them into an airtight container—they’ll stay fresh for up to two days at room temperature. Reheat them in the oven, where they transform back into their soft, cheesy selves.
- Refrigerate: Refrigerate the mustard mayo for up to 3 days in an airtight jar.
- Freeze: You can freeze the scones after baking and simply reheat them in the oven before serving. Or a better way, whenever you need a quick savoury pick-me-up, just pop one out and toast it.
How to Serve Cheese and Chive Scones (with Mayo or Mustard)
I love serving these Chive and Cheddar Scones fresh from the oven, still warm and golden, as part of a weekend brunch or an easy afternoon snack. There’s something about that perfectly crisp edge and the soft, cheesy centre that makes them utterly irresistible.
- For a relaxed lunch with friends, I’ll slice the scones in half, layer ham and generously slather on the mustard mayo adding some extra cheddar.
- They’re also perfect alongside a bowl of hearty carrot soup or even served on their own with some pickles and chutneys for a simple yet satisfying treat.
Health Info
- Calories: 514.2
- Sugar: 2.2
- Sodium: 967.2
- Fat: 36.4
- Carbohydrates: 36.5
- Fiber: 1.4
- Protein: 10.5
Cheese Scones with Mustard Mayo Recipe
Description
Ingredients
For the Scones:
- 450 g self-raising flour plus extra for dusting
- 1 tbsp baking powder
- 1 tsp sea salt
- 120 g unsalted butter
- 150 g cheddar finely grated
- 3 tbsp chives chopped
- 350 ml whole milk
- 1 egg beaten
For the Mustard Mayonnaise:
- 2 egg yolks
- 1 tbsp wholegrain mustard
- 1 tsp mustard powder
- 200 ml vegetable oil
- Lemon juice to taste
Instructions
Make the Dough for the Scones:
- Preheat the oven to 180°C.
- In a food processor, combine the flour, baking powder, salt, and butter, pulsing to a sandy consistency.
- Add the chives and three-quarters of the grated cheese, then pulse to combine.
- Gradually add the milk, pulsing until a dough forms (you may not need all the milk).
- Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to rest for 20 minutes.
Shape and Bake the Scones:
- On a lightly floured work surface, roll out the dough to a thickness of 3.5cm.
- Use a 7cm round cutter to stamp out 8-10 scones.
- Transfer the scones to a baking tray lined with baking paper.
- Brush the tops with beaten egg and sprinkle over the remaining cheese.
- Bake for 8-10 minutes, or until golden on top.
Prepare the Mustard Mayonnaise:
- In a food processor, blitz the egg yolks, wholegrain mustard, and mustard powder until pale and smooth.
- With the motor running, slowly pour in the vegetable oil until emulsified. (If it starts to split, add a splash of cold water.)
- Season to taste with salt and lemon juice.
Serve:
- Slice the scones in half, spread generously with the mustard mayonnaise, and add a slice of terrine on top.
- If served with Ham Hock Terrine, allow the terrine to come to room temperature before slicing.
Recipe Notes:
Variation: Chive Mayonnaise – Stir 2 tbsp fresh chives into your mayo base for a lighter, herby alternative.FAQs
A: Some recipes use mayo as a shortcut fat, but for authentic fluffy scones, butter gives the best texture. You can add mayo after baking as a spread or in the mustard-chive dressing.
A: Mature cheddar gives the strongest flavour, but Gruyère or Red Leicester are great alternatives. For extra depth, mix two cheeses together.
A: Yes! Bake and cool them first, then freeze in an airtight container for up to 2 months. Reheat straight from frozen in the oven until warm.
A: Just stir a tablespoon of freshly chopped chives into homemade or shop-bought mayonnaise. It’s delicious with sandwiches, scones, or cold meats.
A: They’re perfect with soups like carrot or tomato, alongside ham hock terrine, or split and filled like a sandwich with ham and mustard mayo.
These turned out amazing! I served them warm with tomato soup and my kids devoured them. Do you think I could add bacon bits to the dough next time?
I’m so glad your family loved them! Yes, crispy bacon bits would work really well—just make sure they’re cooked and cooled first so they don’t release grease into the dough.
Mine didn’t rise as much as I expected. Any idea what I did wrong?
That usually happens if the butter isn’t cold enough or if the dough is overworked. Next time, try chilling the dough briefly before baking—it really helps the scones rise higher.
Loved the mustard mayo! Could I make a herb version instead?
Absolutely! You can swap the mustard for lemon juice and add parsley, dill, or more chives for a fresh herb mayonnaise. Great with fish or veggie bakes too.