Ultimate Flaky Smoked Gouda and Chive Scones: Your Go-To Savory Brunch Recipe
Tired of bland breakfast pastries? If you’re seeking a scone that offers an explosion of flavor and a wonderfully satisfying texture, these Smoked Gouda and Chive Scones are an absolute game-changer. Forget the sweet, fruit-filled varieties; these savory delights are buttery, incredibly flaky, and bursting with a bold, sophisticated taste that will elevate any meal. They are the perfect addition to a lavish brunch spread, an elegant snack board, or simply a cozy, comforting breakfast at home. The rich, smoky notes from the Gouda cheese perfectly complement the fresh, slightly piquant chives, creating a harmonious balance that makes jam entirely optional. In fact, many find them so flavorful on their own, no additional spread is needed!
You might be wondering, “Why bother making these homemade Smoked Gouda and Chive Scones when I can just grab something from a bakery?” The answer lies in several key advantages, starting with unparalleled flavor. Bakery scones, while convenient, often lack the depth and freshness of a homemade batch. Here, smoked Gouda cheese melts seamlessly into the dough, imparting a rich, slightly nutty, and undeniably smoky essence. This is beautifully complemented by the vibrant, oniony brightness of fresh chives. The texture is another critical factor: imagine a scone that is perfectly buttery, with crisp, golden edges, and an incredibly tender, moist center – truly everything you could ever desire in a homemade scone. Best of all, these delightful pastries come together in under an hour, requiring no fancy equipment or stand mixer. Just a bowl, a pastry cutter, and a few simple ingredients are all you need to create baking magic.
These versatile scones aren’t limited to brunch alone. They are incredibly freezer-friendly, making them ideal for convenient make-ahead meal prep. Their savory profile means they pair wonderfully with a variety of dishes, serving as a delightful accompaniment to hearty soups, fluffy eggs, or even as a sophisticated element on a cheese board. Imagine a warm, cheesy scone dunked into a rich tomato soup or served alongside a perfectly cooked omelet. The possibilities are endless! So, what are you waiting for? Let’s get baking and create some truly unforgettable savory scones that will impress everyone who tastes them!
[feast_advanced_jump_to]Essential Ingredients for Perfect Savory Scones
Crafting exceptional scones begins with understanding your ingredients. All my scone recipes, including these irresistible Smoked Gouda and Chive Scones, prominently feature heavy (whipping) cream. I choose heavy cream because it imparts a rich flavor and contributes to a wonderfully moist and flaky texture. However, if you prefer a slight tang in your scones, you can easily swap the heavy cream for the same amount of buttermilk. Below, you’ll find a detailed breakdown of each key ingredient and some helpful substitution tips.
- All-Purpose Flour: The foundation of our scones. No fancy cake flour or bread flour is needed here; standard all-purpose flour provides the perfect structure.
- Baking Powder: This leavening agent is crucial for giving our scones their signature light, fluffy interior and a beautiful rise in the oven. Ensure your baking powder is fresh for the best results.
- Salt: A pinch of kosher or fine sea salt is essential for balancing the richness of the cheese and butter, enhancing all the other flavors in the scone.
- Granulated Sugar: While these are savory scones, a small amount of white, granulated sugar helps to mellow out the sharp flavors and provides a subtle sweetness that rounds out the overall taste profile. It also aids in browning.
- Smoked Paprika: A secret weapon! This spice intensifies and complements the natural smokiness of the Gouda, adding an extra layer of depth to the savory profile of these Gouda chive scones.
- Unsalted Butter: The cornerstone of flaky scones. It is absolutely vital that your butter is very cold and cut into small ¼-inch cubes. Cold butter creates pockets of steam during baking, which results in those coveted flaky layers. Using unsalted butter allows you to control the total salt content of the recipe.
- Egg Yolks: Just the yolks are needed for this recipe. They contribute richness, a tender crumb, and a lovely golden hue to the scones. Save those egg whites for another recipe!
- Heavy Cream: My go-to for moist and flavorful scones. Heavy whipping cream (with at least 36% fat content) binds the dough without overworking the gluten, resulting in a tender texture. As mentioned, cold buttermilk can be used as a substitute, which will add a pleasant, subtle tang to your savory scones.
- Smoked Gouda Cheese: This is the star of the show! Smoked Gouda is a semi-hard cheese renowned for its creamy texture and distinctive rich, smoky flavor. When incorporated into the scone dough, it not only delivers a bold, irresistible taste but also creates delectable gooey, cheesy pockets throughout, making each bite truly special. For best results, I highly recommend grating your own smoked Gouda from a block. Alternatively, you can use smoked sharp cheddar for a similar flavor profile or substitute with a non-smoky cheese like fontina or provolone if you prefer a milder cheese scone.
- Fresh Chives: Essential for that vibrant, oniony brightness. Freshly chopped chives yield the best flavor and aroma. While dried chives can be used in a pinch, their flavor is significantly milder and less impactful. For a slightly stronger onion kick, you can substitute finely chopped scallions (green onions) for the chives.
- Egg Wash: A simple mixture of one lightly beaten egg and a splash of milk, water, or cream. Brushing this onto the tops of the scones before baking helps them achieve a beautiful, glossy, golden-brown crust.
Step-by-Step Guide to Baking Perfect Smoked Gouda and Chive Scones
Follow this detailed guide for consistently perfect, flaky, and flavorful scones every time! Remember, the key to great scones is to keep your ingredients cold and avoid overworking the dough.
Step 1: Prepare Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, smoked paprika, and salt. This ensures all the leavening and flavoring agents are evenly distributed.
Steps 2 & 3: Incorporate Cold Butter. Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks (or even your fingertips, working quickly), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are essential for flakiness.
Step 4: Fold in Flavorful Add-ins. Gently fold in the shredded smoked Gouda cheese and the fresh chopped chives until they are just evenly distributed throughout the crumbly mixture. Be careful not to overmix.
Step 5: Combine Wet Ingredients. In a separate small bowl, whisk together the cold heavy cream and cold egg yolks until thoroughly combined.
Step 6: Integrate Wet into Dry. Pour the cream and egg yolk mixture into the flour and butter mixture. Stir gently with a spoon or spatula until a shaggy, somewhat crumbly dough forms. Avoid overmixing; some dry bits are perfectly fine at this stage.
Step 7: Form the Dough. Lightly flour a clean work surface. Turn the shaggy dough out onto the surface and gently knead it a few times (no more than 5-6 times) to bring it together into a cohesive ball. Then, pat and shape the dough into a round disc, approximately 7 inches in diameter and 1 inch thick.
Step 8: Cut and Chill. Using a sharp knife or a bench scraper, cut the round dough into 8 equal wedges (like slicing a pizza). Carefully transfer these wedges to a baking sheet lined with parchment paper, spacing them slightly apart. Place the baking sheet with the scones into the refrigerator to chill for at least 15 minutes. This crucial step helps the butter firm up again, promoting a better rise and flakier texture during baking.
Step 9: Apply Egg Wash. Once chilled, remove the scones from the refrigerator. In a small bowl, whisk together the additional large egg and 1 teaspoon of heavy cream to create your egg wash. Using a pastry brush, gently and evenly brush the tops of each scone with this mixture. This will give them a beautiful golden sheen.
Step 10: Season and Bake. Sprinkle each scone generously with a pinch of Kosher or flaky sea salt and freshly ground black pepper. This adds a fantastic finish and extra savory flavor. Transfer the baking sheet to the preheated 400°F (200°C) oven and bake for 18-22 minutes, or until the scones are beautifully golden brown on top and cooked through. The exact time may vary slightly depending on your oven. Allow them to cool on a wire rack for about 10-15 minutes before serving to let them set and prevent them from crumbling.
These instructions offer a comprehensive guide. For the full, precise measurements and ingredient list, please refer to the complete recipe card provided below.
👩🍳Expert Tips for Flawless Smoked Gouda and Chive Scones
- Keep Your Ingredients Cold: This is arguably the most critical tip for achieving truly flaky scones. Cold butter creates pockets of steam in the oven, which pushes the layers apart, resulting in that desirable flaky texture. Make sure your butter, heavy cream, and even the smoked Gouda are thoroughly chilled before you begin mixing. If your kitchen is warm, you can even chill your mixing bowl!
- Shred Your Own Smoked Gouda: While pre-shredded cheese is convenient, it often contains anti-caking agents that prevent it from melting as smoothly and can affect the flavor. Freshly shredded Gouda from a block will not only melt better, creating those irresistible gooey pockets, but it will also deliver a much richer and more authentic smoky Gouda flavor to your scones.
- Use Fresh Chives for the Best Flavor: Don’t underestimate the power of fresh herbs! Dried chives, while usable, can taste somewhat flat and lack the vibrant, pungent kick that fresh chives provide. The bright, oniony pop from fresh chives is essential for balancing the richness of the Gouda and butter, making these savory scones truly shine.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to tough, dense scones rather than light and tender ones. Mix the dough just until the dry ingredients are barely moistened and a shaggy dough forms. It’s okay if there are still some dry patches; they will come together as you gently shape the dough. Less is more when it comes to mixing scone dough.
- Chill the Dough Before Baking: After cutting your scones into wedges, a short 15-minute rest in the refrigerator is a small step that yields big results. This chilling period allows the butter to firm up again, ensuring it melts slowly and creates more steam, which translates to flakier scones with a better, higher rise in the oven. It also helps the scones hold their shape.
Creative Variations for Your Savory Scones
These Smoked Gouda and Chive Scones are fantastic as is, but they also serve as an excellent canvas for culinary creativity. Feel free to experiment with different herbs and cheeses to customize your savory scones. Think about incorporating aromatic herbs like fresh thyme or finely chopped rosemary, which would beautifully complement the smoky cheese. As for cheese, a sharp cheddar or even a creamy provolone would be absolutely amazing alternatives to Gouda, offering different layers of flavor. If you’re looking to add an extra special touch, consider these ideas:
- Flavorful Add-ins: Boost the savory profile with additional mix-ins. Crumbled, crispy bacon adds a salty, meaty crunch that pairs perfectly with the Gouda and chives. Sweet and savory caramelized onions provide a deep, umami richness. For a Mediterranean twist, try chopped sun-dried tomatoes (oil-packed, drained) for a tangy and robust punch.
- Spice it Up: If you enjoy a bit of heat, a subtle kick can transform these scones. Incorporate a pinch of cayenne pepper into the dry ingredients for a gentle warmth, or add a generous amount of freshly cracked black pepper for a more pronounced peppery bite. You could even try a touch of red pepper flakes for a spicier edge.
Delectable Serving Suggestions for Savory Scones
While these Smoked Gouda and Chive Scones are utterly delightful served warm straight from the oven with a generous slather of salted butter, their savory profile opens up a world of pairing possibilities. If you’re looking to venture beyond simple butter, here are some fantastic ideas to enjoy your savory scones:
- The Ultimate Brunch Board: Create an impressive brunch spread by arranging these scones alongside creamy soft scrambled eggs, thinly sliced prosciutto or smoked salmon, a medley of fresh berries, and perhaps some sliced avocado. It’s a feast for both the eyes and the palate.
- Perfect Soup Dunker: Transform a simple bowl of soup into a comforting meal. These cheesy, herby scones are absolutely perfect for dunking into creamy asparagus and leek, hearty bacon-lentil, or autumnal butternut squash soup. The flavors meld beautifully.
- Elevate Your Breakfast Sandwich: Take your breakfast sandwich game to the next level. Slice a warm scone in half, then layer it with a perfectly cooked fried egg (with a runny yolk!), a slice of smoked ham or turkey, and fresh avocado. A dash of hot sauce or a sprinkle of chili flakes would add an extra zing.
- Fantastic Salad Sidekick: Nothing beats a fresh, light salad accompanied by a delicious and substantial carb. The savory richness of these scones contrasts wonderfully with crisp greens and vibrant vinaigrettes.
- Cheese Board Companion: Swap out traditional crackers for these scones on your next cheese board. They pair exceptionally well with other smoked cheeses, cured meats, and tangy pickles or chutneys.
Jenn’s Signature Serve
Smoked Gouda & Chive Scones + Smoked Chive Butter
Storage and Freezing Tips for Scones
To ensure your delicious Smoked Gouda and Chive Scones remain fresh and flavorful, proper storage is key. Whether you’re enjoying them right away or planning for future indulgences, here’s how to store them effectively:
- Room Temperature: Allow your freshly baked scones to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature for up to 2 days. This helps maintain their tender crumb and crisp exterior. To refresh their texture and warmth, simply pop them into a 300°F (150°C) oven for 5-10 minutes.
- Freezing Baked Scones: Scones freeze beautifully, making them excellent for meal prep. After baking, let them cool down entirely. Wrap each individual scone tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Place the wrapped scones into a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, remove from freezer, unwrap, and warm in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through.
- Freezing Unbaked Scone Dough: You can also prepare the scone dough ahead of time and freeze it before baking. Once you’ve cut the dough into individual triangles, arrange them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, wrap each scone tightly in plastic wrap and then store them in a freezer-safe bag or container for up to 3 months. When you’re ready to bake, simply place the frozen scones directly onto a prepared baking sheet, brush with egg wash, and bake as directed, adding an extra 5-10 minutes to the baking time since they are starting from frozen. This method allows you to enjoy freshly baked scones whenever the craving strikes!
Frequently Asked Questions About Smoked Gouda Scones
While you certainly can use pre-shredded cheese for convenience, buying a block of smoked Gouda and shredding it yourself will yield the best flavor and texture. Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting as smoothly and might result in a slightly grainier texture in your scones. For truly gooey, cheesy pockets, fresh is best!
No pastry blender? No problem! You can easily cut the cold butter into the dry ingredients using two forks, a sturdy whisk, or even your fingertips. If using your hands, work quickly to prevent the butter from warming up too much. The goal is to break the butter into pea-sized pieces to ensure a flaky texture.
While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary, as gluten plays a role in the structure and rise of traditional scones, but many have had success with GF blends. Ensure your chosen blend is suitable for baking.
A crumbly dough is actually a good sign for flaky scones, as it indicates you haven’t overmixed it. If it’s too crumbly to form a disc, you might need a tiny bit more liquid. Add heavy cream (or buttermilk) one teaspoon at a time, mixing gently, until the dough just barely comes together. Avoid adding too much, as this can lead to a tough scone.
More Savory Delights: Explore Reader Favorites
Are you firmly on Team Savory when it comes to breakfast and brunch? If you loved these Smoked Gouda and Chive Scones, you’re in for a treat! Discover some of these other highly-rated savory recipes that have become reader favorites, perfect for expanding your culinary repertoire:
- Savory French Toast with Parmesan, Lemon & Herbs
- Smoked Sausage Strata
- Savory Lemon Thyme Popovers
- Acorn Squash Egg in a Hole with Hot Honey and Thyme
Did you fall in love with this recipe? I would absolutely adore hearing about your experience! Please consider leaving a ⭐⭐⭐⭐⭐ rating with a comment directly below the recipe card to share your feedback. And if you happen to snap a photo of your magnificent creation, don’t forget to tag me on Instagram @brunchandbatter. Happy baking!
📖Recipe
Smoked Gouda and Chive Scones
Equipment
- pastry blender/cutter optional, or use two forks/fingertips
- large mixing bowl
- small bowl for egg wash
- baking sheet
- parchment paper or silicone baking mat
- pastry brush for egg wash
- wire rack for cooling
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon white granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon smoked paprika
- ¾ teaspoon Kosher or fine sea salt
- 6 tablespoon unsalted butter, cut into ¼-inch cubes very cold
- 1 cup shredded Smoked Gouda cheese cold, ideally freshly grated from a block
- 2½ tablespoon chopped fresh chives
- ¾ cup heavy cream (whipping cream) very cold; can substitute buttermilk
- 2 large egg yolks cold
For the egg wash and topping
- 1 large egg, lightly beaten
- 1 teaspoon heavy cream (whipping cream)
- ½ teaspoon Kosher or flaky sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, smoked paprika, and ¾ teaspoon of salt until well combined. Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips (working quickly to keep the butter cold) to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Gently fold in the shredded smoked Gouda cheese and the chopped fresh chives, distributing them evenly without overmixing.2 cups all-purpose flour, 2 tablespoon white granulated sugar, 1 tablespoon baking powder, ¾ teaspoon Kosher or fine sea salt, 6 tablespoon unsalted butter, cut into ¼-inch cubes, 1 cup shredded Smoked Gouda cheese, cold, 2½ tablespoon chopped fresh chives, ¼ teaspoon smoked paprika
- In a separate small bowl, whisk together the 2 cold egg yolks and ¾ cup of cold heavy cream until fully combined. Pour this wet mixture into the flour mixture. Stir gently with a spatula or wooden spoon just until a shaggy dough forms and most of the dry ingredients are moistened. Avoid overworking the dough. Turn the dough out onto a lightly floured surface and gently pat and shape it into a round disc, about 7 inches (18 cm) in diameter and 1 inch (2.5 cm) thick.2 large egg yolks, ¾ cup heavy cream (whipping cream)
- Using a sharp knife or bench scraper, cut the dough round into 8 equal wedges (like cutting a pizza). Carefully transfer the scone wedges to your prepared baking sheet, ensuring they are spaced slightly apart. Place the baking sheet with the scones into the refrigerator to chill for at least 15 minutes before baking. This crucial chilling step helps to firm up the butter, which is essential for creating those desired flaky layers and achieving a beautiful rise in the oven.
- After the chilling period, remove the scones from the refrigerator. In a small bowl, whisk together the additional large egg and 1 teaspoon of heavy cream to create the egg wash. Using a pastry brush, gently brush the tops of each scone with the egg wash. Sprinkle with ½ teaspoon of Kosher or flaky sea salt and ¼ teaspoon of freshly ground black pepper. Transfer the baking sheet to the preheated 400°F (200°C) oven and bake for 18-22 minutes, or until the scones are beautifully golden brown on top and cooked through. Once baked, let the scones cool on a wire rack for about 15 minutes before serving to allow them to set properly.1 large egg, lightly beaten, 1 teaspoon heavy cream (whipping cream), ½ teaspoon Kosher or flaky sea salt, ¼ teaspoon freshly ground black pepper
Notes
- Keep your ingredients cold. Cold butter is absolutely key to creating those signature flaky layers. For the best results, ensure all your dairy, including your cheese and cream, is thoroughly chilled before you begin mixing. You can even cube the butter and place it back in the freezer for 10-15 minutes before adding it to the flour mixture.
- Shred your own smoked Gouda. While convenience is tempting, freshly shredded cheese melts much better and provides a superior, more pronounced flavor compared to pre-packaged varieties, which often contain anti-caking agents.
- Use fresh chives for the best flavor. Dried chives tend to have a subdued, almost flat flavor. Fresh chives, however, add a bright, crisp, and essential oniony pop that truly makes these savory scones sing and balances the richness of the Gouda.
- Don’t overmix the dough. The less you work the dough, the more tender your scones will be. Overmixing develops gluten, leading to a tough, bready texture. Stop mixing when the dough is just combined – it should look a bit crumbly and shaggy. It will come together more as you gently pat and shape it.
- Chill the dough before baking. This short rest in the fridge is a non-negotiable step for truly flaky scones. It helps keep the butter solid and cold, allowing it to create more steam and separation in the oven, which leads to a superior rise and flakiness.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.