Savory Broccoli, Cheddar, and Chive Scones

A plate of delicious Broccoli, Cheddar, and Chive Scones

After holiday travel, holiday celebrations, holiday illness (twice), and catching up with work, I’ve finally had a few minutes to put together a recipe worth waiting for: Savory Broccoli, Cheddar, and Chive Scones. The original version of this savory scone recipe is from The Sunset Cookbook. Today I changed it up a bit and included broccoli to the mix for a perfect flavor combination.

Ready to bake: Broccoli, Cheddar, and Chive Scones

My mom and I made these scones together, and when they were finished and we sampled them, I had to laugh. Although she liked them, my mom has a major sweet tooth and I could tell she was a little disappointed to be eating savory, rather than sweet, scones! Save dessert for later and serve these Savory Broccoli, Cheddar and Chive Scones with a bowl of hot soup or a green salad.

Recipe for Savory Broccoli, Cheddar, and Chive Scones
Adapted from The Sunset Cookbook
Makes 8 scones


  • 2 cups flour
  • 2 teaspoons dry mustard
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold, unsalted butter cut into cubes
  • 1 cup shredded cheddar cheese
  • 1/4 cup Parmesan cheese
  • 1 cup broccoli florets
  • 4 tablespoons chopped chives
  • 1/2 cup milk


  1. Preheat your oven to 400 degrees F. Place parchment paper on two baking sheets and set aside.
  2. Blanch the broccoli florets in boiling water. When the florets turn green, add them to a colander and run cold water over them. Drain well and chop into small pieces.
  3. In a large bowl, add the flour, dry mustard, baking powder, and salt, and sift together.
  4. Add the cubed butter to the dry mixture. Use a pastry blender (or your hands) to mix the butter into the dry ingredients. Combine until the flour mixture looks like crumbs with a few pea-sized clumps in it.
  5. Add both the cheddar and Parmesan cheese, the broccoli, and chives to the mixture and combine.
  6. Add the milk and stir the dough together until combined (it will be loose).
  7. Lightly flour a flat work surface, and turn the dough mixture onto it. Knead the mixture together until it all sticks together and becomes soft.
  8. Form the dough into a disk that is about 1-inch thick.
  9. Use a pizza cutter or butter knife to carefully cut the dough into 8 even triangles.
  10. Place the triangles on the parchment-lined sheets, about 2 inches from the other.
  11. Bake for 18-23 minutes, or until the scones begin to turn golden.
Makes 8 scones



  1. Yvonne says

    Knowing your mom, I am sure she was looking for the syrup to sneek on top!
    By the way, my hairdresser shared with me that he likes to put brussel sprouts with RADISHES in broth for a flavorful soup. I never thought of cooking radishes, have you? He says it’s a natural flavor booster!

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