• Prep: 10 minutes
  • Cook: 20 minutes
  • Ready In: 40 minutes
  • Serves: 12
Cheese and chives scones (credit - My Favourite Pastime)
Cheese and chives scones (credit - My Favourite Pastime)


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup shredded Gruyere or Swiss cheese
  • 1/2 cup grated Parmesan
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon hot pepper flakes
  • 1 1/4 cups buttermilk


Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.

In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs.

Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)

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 Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds.

Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.

Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula.

These are best served fresh but can be made up to 2 days ahead.

Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.