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Recipe: Feta & Chive Sour Cream Scones

Written by Sharon Bice on . Posted in Recipes

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

Sour Cream & Feta Scones

By Published:

  • Yield: About 12 small scones
  • Prep:
  • Cook:
  • 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


  1. Place rack in the center and upper third of the oven and preheat oven to 400 degrees F.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.
  4. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.
  5. In another bowl, combine egg, sour cream, and water. Beat lightly with a fork.
  6. Add to flour mixture all at once, stirring enough to make a soft and shaggy dough.
  7. 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.
  8. 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.
    Freshly cut sour cream feta scones on baking sheet
  9. Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt, black pepper, and smoky paprika.
    Sour cream & feta scones brushed with egg and spices
  10. Bake for 12-15 minutes. Serve warm. These biscuits are best eaten the day they’re made, but will last up to 2 days.

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