When we discovered Joy the Baker and these Feta & Sour Cream Scones from her website, I simply could not resist testing this recipe and sharing. I brought these little gems into the office this morning, warm out of the oven all buttery and flaky—yum! Needless to say they were gone in a flash! This is a great recipe. I used our sister-brand Green Valley Organics Lactose Free Sour Cream and fresh chives from my garden.
About Joy the Baker…
Joy is a self taught/ family taught/ taste buds taught baker, turned professional baker, turned food photographer and cookbook author. She grew up in the kitchen in between her father, who makes a mean Sweet Potato Pie, and mother, who makes a really weird purple hot dog casserole… don’t ask. Joy lives in New Orleans, Louisiana… deep in the French Quarter. That’s where she does a majority of her living, working, eating, cocktailing and related horsing around.
Visit her blogsite: joythebaker.com
Feta and Chive Sour Cream Scones
- Yield: About 12 small scones
- Ready In:
Fragrant, salty, and so tender! These scones are baked with fresh chives and a dusting of paprika on top.
- 3 cups flour all-purpose
- 1 Tbsp sugar
- 2 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3/4 cup butter unsalted, cold and cut into cubes
- 1 egg beaten
- 3 Tbsps cold water
- 3/4 cup Green Valley Organics Lactose Free Sour Cream cold
- 1/3 cup chopped chives
- 3/4 cup Raw Milk Feta Goat Cheese big crumbles
- 1 egg beaten for egg wash
- coarse sea salt, cracked black pepper, and smoky paprika for topping
- Place rack in the center and upper third of the oven and preheat oven to 400 degrees F.
- Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.
- Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.
- In another bowl, combine egg, sour cream, and water. Beat lightly with a fork.
- Add to flour mixture all at once, stirring enough to make a soft and shaggy dough.
- Add the chives and feta and dump mixture on a clean counter to knead the dough together. The mixture will come together in about 10 to 15 kneads.
- Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps.
- Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt, black pepper, and smoky paprika.
- Bake for 12-15 minutes. Serve warm. These biscuits are best eaten the day they’re made, but will last up to 2 days.
- Course: Breakfast
- Skill Level: Easy