Cheddar, Chive & Black Pepper Scones

20 minutes, plus 14-16 minutes baking and 5 minutes cooling · Makes 8

warm cheddar, chive and black pepper scones with salted butter

Tall, golden, and best split by hand.

A note from Essy: Cold ingredients and a light hand matter more than perfect shapes. Press leftover dough together only once; the final scones may be slightly less even, which is entirely welcome here.

Ingredients

• 300 g self-raising flour, plus a little extra for dusting
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp coarsely ground black pepper, plus a little extra for the tops
• 80 g cold unsalted butter, cut into small cubes
• 120 g mature cheddar, coarsely grated
• 15 g fresh chives, finely snipped
• 180 ml cold buttermilk, plus 1 tbsp for brushing
• To serve, optional: salted butter

Method

1. Heat the oven to 220°C conventional / 200°C fan. Line a large baking tray with baking paper.
2. Put the self-raising flour, baking powder, salt and black pepper into a large bowl and whisk briefly to distribute the raising agent evenly.
3. Add the cold butter. Rub it into the flour with your fingertips until the mixture resembles coarse crumbs, with a few small flakes of butter still visible.
4. Set aside 30 g of the grated cheddar for the tops. Add the remaining 90 g cheddar and all the chives to the bowl, then toss lightly through the flour mixture.
5. Make a well in the centre and pour in the 180 ml cold buttermilk. Mix with a table knife or flexible spatula until the dough forms rough, soft clumps and almost no dry flour remains. Do not knead it in the bowl.
6. Turn the dough onto a lightly floured worktop. Bring it together gently, then fold it in half and press it out twice. Pat it to an even thickness of approximately 3 cm.
7. Dip a 6 cm round cutter in flour and cut straight down without twisting. Place the rounds on the prepared tray. Bring the scraps together only once, press them to 3 cm and cut the remaining scones. You should have 8.
8. Brush only the tops with the extra buttermilk, taking care not to let it run down the cut sides. Divide the reserved cheddar over the tops and finish with the lightest extra grinding of black pepper.
9. Bake for 14-16 minutes, until the scones are well risen, deeply golden at the edges and the cheese on top has small bronzed patches.
10. Leave them on the tray for 5 minutes, then serve warm, split by hand, with salted butter if you like.

• Best:On the day they are baked; serve warm and split by hand.
• Keep:Store airtight for up to 2 days, or freeze for up to 1 month. Reheat at 170°C / 150°C fan for 5-7 minutes.
• Allergens:Contains gluten and milk.

• ♡ Keep the butter and buttermilk cold.
• ♡ Cut straight down; never twist the cutter.
• ♡ Brush only the tops so the sides can rise freely.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 30 August 2026 · Updated 3 August 2026

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