Introduction

These Smoked Gouda and Chive Scones combine a tender, flaky texture with the rich, smoky flavor of Gouda and a fresh hint of chives. Perfect for breakfast, brunch, or a savory snack, they’re easy to make and sure to impress.

The image shows eight golden-brown scones arranged in a circle on a round black wire rack. Each scone is triangular with a slightly rough, crumbly texture and a crust sprinkled with coarse salt and small green herb pieces, likely chives. The scones have a rich color gradient, from darker brown on the edges to lighter golden in the center, highlighting their flaky layers. The background is a white marbled texture, and there is a silver spreader knife with a decorative handle placed to the top left of the frame. A striped cloth is partially visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tbsp white granulated sugar
1 tbsp baking powder
¼ tsp smoked paprika
¾ tsp Kosher or fine sea salt
6 tbsp unsalted butter, cold and cut into ¼-inch cubes
1 cup shredded Smoked Gouda cheese, cold
2½ tbsp chopped fresh chives
¾ cup heavy cream (whipping cream), cold
2 large egg yolks, cold
1 large egg, lightly beaten
1 tsp heavy cream (whipping cream)
½ tsp Kosher or flaky sea salt
¼ tsp freshly ground black pepper

Instructions

Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, smoked paprika, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or two forks until the mixture looks like coarse crumbs with some pea-sized butter bits.
Step 3: Gently fold in the shredded smoked Gouda and chopped chives until they are evenly distributed.
Step 4: In a separate bowl, whisk together the two large egg yolks and ¾ cup heavy cream. Pour this wet mixture into the flour mixture and stir just until a shaggy dough forms.
Step 5: Use your hands to gently knead the dough a few times in the bowl to combine any dry bits. Be careful not to overwork it; the dough should be slightly crumbly but hold together.
Step 6: Turn the dough onto a lightly floured surface and shape into a round about 7 inches in diameter and 1 inch thick.
Step 7: Cut the dough round into 8 equal wedges using a sharp knife or bench scraper. Place them on the prepared baking sheet, leaving a little space between each.
Step 8: Refrigerate the scones on the baking sheet for 15 minutes to chill and help solidify the butter for a flakier texture.
Step 9: While chilling, whisk together the large egg and 1 tsp heavy cream to make an egg wash.
Step 10: Remove the scones from the refrigerator and brush the tops with the egg wash. Sprinkle with the salt and freshly ground black pepper.
Step 11: Bake at 400°F for 18–22 minutes until golden brown and cooked through.
Step 12: Let the scones cool on a wire rack for about 15 minutes before serving.

Tips & Variations

Use cold ingredients and handle the dough gently to ensure tender, flaky scones.
Substitute smoked Gouda with another semi-hard cheese like cheddar or Gruyère for a different flavor.
Add a pinch of cayenne or chili flakes to the dough if you like a little heat.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 350°F oven for about 5-7 minutes until heated through and slightly crisped.

How to Serve

Eight golden brown scones arranged in a circle on a round black wire rack over a white marbled surface, each scone with a rough, crumbly texture and sprinkled with small salt flakes and green herb bits. The scones are thick and triangular with slightly darker edges. A silver spreading knife with a decorative beaded handle rests near the top left, and a striped cloth is draped at the top right corner. The lighting highlights the warm tones and crunchy surface of the scones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these scones?

Yes, you can freeze unbaked scones by shaping and cutting the dough, then wrapping the tray tightly with plastic wrap or transferring to a freezer-safe container. Freeze for up to 1 month, then bake directly from frozen, adding a few extra minutes to the baking time.

Can I use regular Gouda instead of smoked Gouda?

Absolutely. Regular Gouda will still give a delicious creamy texture but without the smoky flavor. You might want to add a little smoked paprika or smoked salt to compensate.