Savory Scones with Chives and Feta

Name: Savory Scones with Chives and Feta
Prep time: 10 min
Cook time: 20 min
Yield: 8 large scones
Ingredients: 2 1/4 cups whole wheat pastry flour or unbleached all-purpose flour; 3 tablespoons cane sugar; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 10 tablespoons cold butter; 3 tablespoons minced chives; 1/2 cup crumbled feta; 1 large egg; ½ cup 45 ml heavy cream, plus more for brushing

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Prep Time
10 mins
Cook Time
10 mins
Servings
8 large scones
Calories
367 kcal
Course
Breakfast

Savory Scones with Chives and Feta

Tyler Barnes

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Delicious and flaky whole wheat scones are only about 30 minutes away. Make sure you pick up whole wheat pastry flour or you can swap all purpose in if needed.

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Ingredients

Servings

2 1/4 cups whole wheat pastry flour or unbleached all-purpose flour
3 tablespoons cane sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
10 tablespoons cold butter cubed
3 tablespoons minced chives
1/2 cup crumbled feta
1 large egg
½ cup 45 ml heavy cream, plus more for brushing

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Instructions

Preheat the oven to 425 ̊F. Cover a baking sheet with parchment paper.
Place the flour, baking powder, sugar, and salt in a medium bowl. Add the cold, cubed butter and using your hands, rub the butter into the flour. The end result should be a flour mixture that looks crumbly with pea-sized pieces of flour-coated butter.
To the butter-flour mixture, add the minced chives and crumbled feta. Stir briefly to combine.
In a separate bowl, whisk together the egg, and heavy cream. Pour into the dry ingredients and stir until just combined, adding a splash bit more cream if the dough feels dry.
Turn out the dough onto a floured surface and gather into a semi-tight rectangle. Fold like a letter and flatten out again, using a rolling pin, into 1 ½” or so thick rectangle. Continue twice more then flatten once more.
Using a knife or bench scoop, cut into 8 squares or triangles.
Place the scones 1 to 2 inches (2.5 to 5 cm) apart on the baking sheet. Brush with heavy cream. Bake the scones until firm to the touch and golden, 18 to 20 minutes. Remove from the oven and transfer to a rack to cool.

Notes

Just remember- don't overwork your dough to keep the butter still in small pieces!

Nutrition Information

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Serving 1scone Calories 367kcal (18%) Carbohydrates 34g (11%) Protein 6.9g (14%) Fat 23g (35%) Saturated Fat 14.2g (71%) Cholesterol 87mg (29%) Sodium 255mg (11%) Fiber 1g (4%) Sugar 6.4g (13%)