Lemon Chive Scones

Lemon Chive Scones

Scones are some of my favourite morning treats to enjoy or even as a mid-day snack. Slice them in half and add your favourite jam, butter or use it like toast and add a poached egg or fresh avocado slices, the possibilities are endless.

Traditionally, scones are made with all-purpose flour, but I swapped it for red whole wheat instead from a lovely family owned mill in Saskatchewan called Red Iron Mills. Using whole wheat flour, you will notice they are darker in colour, less sweet, but a more pronounced flavour.

Adding buttermilk to this recipe creates this light, fluffy and moist baked treasure that you will always want to add it in. If you are like me and drink plant-based milk or don’t want to buy buttermilk, here is my go to easy recipe to make your own, minutes before you start baking with it.

Scones aren’t typically a sweet treat, many times the sweetness is added with added fruit, drizzled frosting or jam spread on top. I love to mix different variations, usually I enjoy blueberry lemon, but today I am combining lemons and chives for a unique + savoury combination.

Lemon Chive Scones

Serving Size:
1 dozen
Prep time: 15 minutes
Bake time: 22 minutes



  • 2 cups whole wheat flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter (cut into small cubes) Vegan Butter can be used
  • 1/2 cup buttermilk ( check my recipe here for plant-based buttermilk)
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1/4 cup chopped chives


  1. Preheat oven to 375 degrees.
  2. Whisk together the dry ingredients in a medium sized bowl. Add in butter and using a pastry cutter (or bare hands), cut the butter into the flour until it resembles a coarse meal.
  3. Add in the chives and lemon zest.
  4. In a separate bowl, whisk together the egg, buttermilk, and vanilla extract.
  5. Stir in slowly into the flour mixture and combine with a fork until it all comes together.
  6. Turn dough onto a floured surface, knead gently until all the flour has been combined and looks like a soft dough.
  7. Roll dough into a 1 in thick round and slice into 12 wedges or use a round pastry cutter.
  8. Brush with an egg wash and sprinkle a little sugar on top and bake for about 20-22 minutes (until they are golden brown). Let it cool and enjoy!
Antonietta Ferretti
Antonietta Ferretti

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