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.

Yield: 10 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 6.6g
  • Saturated fat: 3.9g
  • Protein: 5.1g
  • Carbohydrate: 21.5g
  • Cholesterol: 38mg
  • Iron: 1.4mg
  • Sodium: 355mg
  • Calories from fat: 36%
  • Fiber: 0.7g
  • Calcium: 139mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Bake at 400° for 16 to 18 minutes or until lightly golden. Serve warm.
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