Cheddar & Chive Buttermilk Scone Breakfast Sandwiches
There’s something about a slow weekend morning that just calls for a really good breakfast. The coffee is brewing, the kitchen is warm, and there’s nowhere in particular you need to be. These cheddar and chive buttermilk scone breakfast sandwiches are made for mornings like that. Buttery, flaky scones packed with sharp cheddar and fresh chives, filled with soft scrambled eggs and crispy bacon. The eggs are cooked low and slow with a little Dijon mustard for extra flavour, and everything is tucked into a warm, freshly baked scone. They’re a lovely change from your usual breakfast and just the thing to make when you have a little extra time to gather around the table with family, enjoy another cup of coffee, and ease into the weekend. Simple, comforting, and worth slowing down for.
Cheddar & Chive Buttermilk Scone Breakfast Sandwiches
Ingredients
For the Cheddar & Chive Scones
- 2 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- ½ cup salted butter cold
- 1 cup old cheddar cheese freshly shredded
- ⅓ cup fresh chives finely chopped
- ¾ cup buttermilk plus up to 2 tbsp more as needed
- Extra buttermilk for brushing
For the Breakfast Sandwiches
- 2 eggs per sandwich
- 1 tsp Dijon mustard per 2 eggs
- Salt and freshly ground black pepper to taste
- Butter for the pan
- Bacon cooked until crispy
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar and baking powder.
- Using a box grater, grate the cold butter directly onto a plate. Place in the freezer for about 20 minutes until frozen, and add to the flour mixture. Gently toss everything together to coat the butter in flour, working it in lightly until the mixture resembles coarse crumbs. Add the shredded cheddar and chopped chives, mixing with a fork to distribute evenly.
- Pour in the buttermilk and gently mix until a shaggy dough begins to form. Add a little more buttermilk if needed, just until the dough comes together. Be careful not to overmix.
- Transfer the dough to a lightly floured surface and gently bring it together. Roll it into a rectangle, then fold one half over the other. Repeat this process three times, keeping the dough together and handling it as gently as possible.
- After the final fold, roll the dough into a larger rectangle and cut it into six even squares. Transfer the squares to the prepared baking sheet, leaving a little space between each one. Place the baking sheet into the freezer for about 20 minutes, until your oven temperature is ready.
- Brush the tops with a light coating of buttermilk to help them turn beautifully golden in the oven.
- Bake for 20–22 minutes, or until the scones are golden brown and cooked through. Transfer to a wire rack and let them cool slightly while you prepare the eggs and bacon.
- In a bowl, whisk together the eggs with the Dijon mustard, a pinch of salt, and freshly ground black pepper.
- Melt a little butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a wooden spatula as the eggs begin to set. Continue cooking slowly until they're soft, creamy, and just cooked through. Remove from the heat.
- Slice each scone in half horizontally. Add the soft scrambled eggs and crispy bacon, then place the top half of the scone back on. Serve warm.
