Feta and Chives Scones

 
Well, these really were supposed to make their way from my oven to your computer around brunch time on New Year’s Day, but I wasn’t awake, much less able to operate an oven around that time. But now they’re here, just in time to cure that weekend hangover. And oh my, can these cure a hangover: they’re a ray of salty and flaky sunshine, pairing perfectly with an aspirin and coffee. Shhh, here’s a tip: just make them a day ahead and warm them up in the oven the next morning.
 
Feta and Chives Scones
Serves 8
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
441 calories
40 g
120 g
27 g
10 g
17 g
131 g
495 g
3 g
1 g
8 g
Nutrition Facts
Serving Size
131g
Servings
8
Amount Per Serving
Calories 441
Calories from Fat 239
% Daily Value *
Total Fat 27g
42%
Saturated Fat 17g
83%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 120mg
40%
Sodium 495mg
21%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
6%
Sugars 3g
Protein 10g
Vitamin A
18%
Vitamin C
2%
Calcium
21%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups all-purpose flour
  2. 1 Tablespoons sugar
  3. 2 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon cracked black pepper
  7. 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
  8. 1 egg, beaten
  9. 3 tablespoons cold water
  10. 3/4 cup sour cream, cold
  11. 1/3 cup chopped chives
  12. 1 cup big crumbles of feta cheese
  13. 1 egg beaten for egg wash
  14. coarse sea salt, cracked black pepper, and smoky paprika for topping
Instructions
  1. Preheat the oven to 400F. Set aside 2 large baking sheets.
  2. In a large bowl add the dry ingredients: flour, sugar, baking powder, baking soda, salt and pepper. Cut the butter into cubes and, using a pastry cutter or 2 forks, mix the butter into the dry ingredients. Do this until the dough resembles coarse meal and the largest pieces are about pea-sized. Don't over work the dough, the chunks of butter is what makes these scones flaky and soft.
  3. In a medium bowl whisk the egg, water and sour cream. Add the wet ingredients to your dough. Add the feta cheese and chopped chives to the dough. Knead the dough briefly, just until it all comes together.
  4. Dump the dough on a clean counter and pat it down into a square about 1 inch thick. Slice it in 2-inch squares and place them on the baking sheets. Brush each scone with egg wash and sprinkle with sea salt, black pepper and smoked paprika.
  5. Bake about 15 minutes, until cooked through. Allow them to cool for a few minutes before serving.
Adapted from Joy the Baker
beta
calories
441
fat
27g
protein
10g
carbs
40g
more
Adapted from Joy the Baker
A Kitchen Odyssey http://akitchenodyssey.com/