Easy Homemade Spelt Scones with Cheddar and Chives

Cheddar and chive spelt scones are savory, cheese-flecked scones made with whole spelt flour, sharp cheddar, and fresh chives, baked until golden at 220 C / 425 F. The spelt flour gives them a nuttier bite than plain flour scones, and the sharp cheddar keeps every bite savory instead of sweet.

These scones come together in one bowl, with no yeast and no waiting on a rise. Cold butter and cold buttermilk, plus a light hand with the dough, keep the crumb soft instead of dense.

I use extra-sharp cheddar because mild cheddar gets lost once it bakes. Fresh chives add a mild onion note without taking over the cheese.

Serve them warm from the oven, split and buttered, or pack them cold for lunchboxes and picnics. They hold up well the next day too.

Why You'll Love This Recipe

One bowl, no yeast, ready in 35 minutes
Whole spelt flour gives a nutty, wholesome bite
Sharp cheddar and chives in every wedge
Freezes well for make-ahead breakfasts and lunches

Cook's hands cutting a pale spelt scone dough round into wedges on a floured counter, cheddar flecks visible throughout.

Ingredient Notes

Whole spelt flour: Gives a nuttier flavor and slightly denser crumb than plain flour. All-purpose flour works as a swap but the flavor turns milder.
Extra-sharp cheddar: Mild cheddar disappears once baked, so go sharp for real flavor. Grate it yourself for a cleaner melt.
Fresh chives: Add a mild onion note without overpowering the cheese. Finely chopped scallion greens work as a substitute.
Cold buttermilk: Keeps the dough tender and reacts with the baking powder for lift. Plain yogurt thinned with a splash of milk works in a pinch.
Cold unsalted butter: Cold fat is what creates flaky pockets in the dough. Cube it and keep it in the fridge until you're ready to rub it in.

Split warm scone on a rustic plate with butter melting inside, steaming mug of tea and linen napkin nearby.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Oven

Cuisine: British

Courses: Brunch

Difficulty: Easy

Cooking Temp: 220 C

Servings: 8

Estimated Cost: 0.85

Calories: 336

Best Season: all_year_round

Dietary: Contains dairy and egg, Contains gluten (spelt), Vegetarian

Description

These spelt scones use whole spelt flour, extra-sharp cheddar, and a generous handful of chives, with a light hand on the dough to keep the crumb soft.

Ingredients

Dough

350 g whole spelt flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp black pepper (freshly ground)
100 g cold unsalted butter (cubed)
130 g extra-sharp cheddar, grated
3 tbsp fresh chives, finely chopped
180 ml cold buttermilk

Topping

20 g extra-sharp cheddar, grated
1 egg, beaten (for brushing)

Instructions

1
Heat the oven to 220 C / 425 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
2
Whisk the spelt flour, baking powder, salt, and black pepper together in a large mixing bowl.
3
Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized lumps.
4
Stir in 130 g of the grated cheddar and the chopped chives, tossing so they're coated in flour.
5
Pour in the cold buttermilk and mix with a fork just until the dough clumps together. Stop as soon as no dry flour remains, overmixing here is what makes scones tough.
6
Turn the dough onto a lightly floured counter and pat it gently into a round about 20 cm / 8 inches across and 2 cm / 3/4-inch thick.
7
Cut the round into 8 wedges with a bench scraper or sharp knife and space them on the sheet pan, leaving a gap between each one.
8
Brush the tops with the beaten egg and scatter the remaining 20 g cheddar over each wedge.
9
Bake for 18 to 20 minutes, until the tops are golden brown and a skewer inserted into the center comes out clean.
10
Cool on the pan for 5 minutes, then move to a wire rack. Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 336kcal

% Daily Value *
Total Fat 17g27%
Saturated Fat 10g50%
Cholesterol 50mg17%
Sodium 465mg20%
Potassium 115mg4%
Total Carbohydrate 34g12%
Dietary Fiber 4g16%
Sugars 2g
Protein 11g22%

Vitamin A 420 IU
Vitamin C 1 mg
Calcium 170 mg
Iron 2 mg
Vitamin D 9 IU
Vitamin E 0.4 mg
Vitamin K 2 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 28 mcg
Vitamin B12 0.3 mcg
Phosphorus 145 mg
Magnesium 28 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Chill dough scraps a few minutes before recutting if the butter softens.
Use extra-sharp cheddar; mild cheddar disappears into the bake.
Do not overwork the dough once the buttermilk is added.
Check scones at the 16-minute mark since spelt browns faster than wheat.

Keywords: cheddar and chives, spelt scones, cheddar chive scones, savory spelt scones, spelt breakfast

Equipment

mixing bowl
box grater
bench scraper or sharp knife
sheet pan 33 x 46 cm / 13 x 18 inch
wire cooling rack
pastry brush

Tips

Keep the butter and buttermilk cold straight from the fridge for a flakier crumb.
Grate the cheddar yourself; pre-shredded cheese often has anti-caking starch that dulls the melt.
Pat the dough gently into a 2 cm / 3/4-inch disk; rolling it thin flattens the rise.
Brush only the tops with egg wash, not the cut sides, so the layers stay separate as they rise.
Check the scones at the 16-minute mark since spelt flour browns faster than plain wheat flour.

Variations

Swap chives for finely chopped scallions or a tablespoon of chopped rosemary for a different herb note.
Use a mix of cheddar and gruyere for a nuttier, more complex cheese flavor in the dough.
Add 2 tbsp crumbled cooked bacon to the dough for a smoky, savory version of the scone.

Storage and Reheating

Cheddar and chive spelt scones keep at room temperature in an airtight container for 1 to 2 days, or in the fridge for up to 4 days. The cheddar makes them turn slightly greasy if left uncovered, so wrap them well.

To reheat, warm scones in the oven at 160 C / 320 F for 6 to 8 minutes, until the cheese on top softens again. Skip the microwave, it turns the crust soft and chewy instead of crisp.

For longer storage, freeze the baked scones in a sealed bag for up to 2 months. Reheat straight from frozen at 160 C / 320 F for 12 to 15 minutes.

Serving Suggestions

Cheddar and chive spelt scones work well split and buttered while still warm, alongside a bowl of tomato soup or a simple green salad.

For breakfast, serve them next to soft scrambled eggs and a few slices of tomato.

They also pack well for lunchboxes or a picnic basket, wrapped in wax paper alongside a wedge of extra cheddar.

Read it online: https://greatbritishspeltrecipes.com/recipe/cheddar-chive-spelt-scones/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!