Sour Cream and Chive Scones

These savory scones, traditionally served at breakfast or tea, can also spice up dinner with their sour cream and chive flavor.


10 servings (serving size: 1 scone)

Recipe from

Recipe Time

Prep: 9 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 165
Fat 6.6 g
Satfat 3.9 g
Protein 5.1 g
Carbohydrate 21.5 g
Cholesterol 38 mg
Iron 1.4 mg
Sodium 355 mg
Caloriesfromfat 36 %
Fiber 0.7 g
Calcium 139 mg


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 1/2 tablespoons chilled butter, cut into small pieces
1/4 cup chopped fresh chives
1/4 cup (1 ounce) shredded Parmesan cheese
1/2 cup low-fat sour cream
1/4 cup fat-free milk
1 large egg, lightly beaten
Cooking spray


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chives and cheese. Combine sour cream, milk, and egg; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting to, but not through bottom of dough.

Bake at 400° for 16 to 18 minutes or until lightly golden. Serve warm.


Oxmoor House Healthy Eating Collection

January 2004
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