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

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
9 mins
cook:
16 mins
total:
25 mins
Yield:
10 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

165 calories; fat 6.6g; saturated fat 3.9g; protein 5.1g; carbohydrates 21.5g; cholesterol 38mg; iron 1.4mg; sodium 355mg; calories from fat 36%; fiber 0.7g; calcium 139mg.
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