Recipe: Parmesan Chive Scones

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Hot, buttery, flaky scones, fresh out of the oven and steaming when you break them apart are a breakfast classic. Whether it's the famous Zuni Cafe Orange Currant Scones, or your mom's raisin and cinnamon version, scones are always welcome.

I wanted that buttery goodness to go with dinner the other night, but sweet scones don't work well with supper. So I tried something new instead. These are not for every night, but a wonderful indulgence - the deliciously delicate flavor of chives and the salty tang of Parmesan get infused through layers of buttery scone, rich and good on a cold winter's night.

The main rule of scones is not to over-mix; you want to work the butter in as finely as possible, but after the wet ingredients go in you should barely stir it together. Just get a dough that holds together but don't knead smooth at all. Slap it on the counter and cut it up, and you'll get tender, flaky scones.

Parmesan Chive Scones
1 dozen

1 1/2 cups flour
1/4 cup fresh grated Parmesan
1/2 cup chives, chopped fine
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 egg, lightly beaten
1/4 cup cream

Heat the oven to 350ºF and line a baking sheet with parchment paper. Sift or mix the dry ingredients, including the Parmesan and chives. Chop the butter into small squares and work into the dry ingredients with your fingers until texture is like tiny peas or marbles. (Alternate method: put the dry ingredients and butter into a food processor and blend until well mixed. This has the benefit of keeping the butter cold.)

Add the egg and cream and mix with your hands just until the dough barely holds together.

Turn out onto a floured countertop and shape into a rough wheel. Again, handle the dough as little as possible; if it's lumpy and floury that's OK. Cut the wheel into small triangles and put on the baking sheet. Bake for about 25 minutes or lightly golden.

Per serving, based on 4 servings. (% daily value)
Calories
456
Fat
30.8 g (47.5%)
Saturated
19.2 g (96.2%)
Trans
0.9 g
Carbs
37.2 g (12.4%)
Fiber
1.4 g (5.7%)
Sugars
0.3 g
Protein
8.1 g (16.2%)
Cholesterol
86.2 mg (28.7%)
Sodium
449.9 mg (18.7%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.