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Feta and Chive Sour Cream Scones

December 17, 2012 by Joy the Baker 190 Comments

Feta and Chive Sour Cream Scone

Checkmate.  Game over.  I own your pawns.  Your king is crying.  I took your queen, covered her in butter, and baked her into the best biscuit to ever exist in the world (alongside these Caramelized Mushroom and Onion Biscuits). Aaaand that’s all I know about chess.  I’m spent.

This weekend was heavy on the brain and on the heart.  Really, the only thing I wanted to do was pray, binge on a Jersey Shore marathon, and eat boxed macaroni and cheese.  If those three things sound at odds with one another… well, they are… and I’ll accept your judgements and criticism.

During this weekend’s trip to the coffee shop I spied a little feta and chive scone in the pastry case.  What?  More carbs!?  Gimme.  It was love at first sight… and I was positive I could make a better home version (and then eat two-five scones fresh out of the oven).

Sunday morning, with the flavor combination still on my mind, I whipped up my own scones.  I brewed up a pot of coffee while the scones were in the oven and, um… these scones blew me away.  Fragrant, salty, and so tender I almost cried in my coffee (ok… I totally cried in my coffee).  Comfort carbs.  Thank you.

feta scallion and sour cream scone

Feta and Chive Sour Cream Scone

We are no strangers to buttery scones around these parts.  We’ve done this before.

Sometimes I call them biscuits.  Sometimes I call them scones.  My allegiance lies, not in their name, but in their buttery goodness.

Cold butter is combined with flour, a little bit of sugar, leavening, salt, and coarse black pepper.  This time we’re using cold sour cream instead of buttermilk.  The sour cream makes for beautifully tender (like…. blow-your-mind, whaaat!?) scones.

Feta and Chive Sour Cream Scone

Cold butter is broken up into the dry ingredients.  I do this with my fingers though you can use a pastry brush if you don’t like getting your hands dirty.  I get it.  No biggie.

Feta and Chive Sour Cream Scone

We’re going to add an egg with a few splashes of water along with our sour cream.  The mixture will come together into a shaggy dough.

Heaps of chunky sheep’s milk feta cheese and chopped chives are added.  Good things follow!

Feta and Chive Sour Cream Scone

Shaggy is good.  Aggressive use of cheese and chives are better.

Feta and Chive Sour Cream Scone

Making scones on a rainy day makes them taste better.  It’s not a proven fact, but I’m willing to bake and bake, and taste and taste to really get to the bottom of this.

Feta and Chive Sour Cream Scone

These might look like they’re ready for the oven but ooooh no.  Enough is never enough.

Feta and Chive Sour Cream Scone

Before baking, we top the biscuits with a bit of egg wash, coarse sea salt, fresh cracked black pepper, and my happy happy secret weapon: smoky paprika.

All of these little flavors take these scones over the top FOR REAL!

Feta and Chive Sour Cream Scone

Don’t you just want to pick these up, peel them apart, and shove them in your mouth?  Answer:  (enthusiastic) YES!

Feta and Chive Sour Cream Scone

This picture should be evidence enough.  These scones are tender and flakey!  The flavor of onions is fragrant and savory.  The feta cheese is salty and super alluring.  I also love the added flavor of the smokey paprika on top.  These scones are everything they need to be, and the perfect companion to hot hot coffee.  I love you.  Eat carbs like you know what’s up.

Feta and Chive Sour Cream Scones

makes about 12 small scones

Print this Recipe!

3 cups all-purpose flour

1 Tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

3/4 cup unsalted butter, cold and cut into cubes

1 egg, beaten

3 tablespoons cold water

3/4 cup sour cream, cold

1/3 cup chopped chives

3/4 cup big crumbles of feta cheese

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.  

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Questions
  1. Rebecca Ashton

    November 17, 2017 at 1:47 am

    love these! any tips on freezing the ‘raw dough’ and then pulling them out to bake? added time? temperature difference? Thanks!

    Reply
  2. Kat

    August 28, 2016 at 9:20 am

    Shame there are so many comments but none from people who actually made these scones. Anyhow, thanks for the recipe… I tried it out… have to be honest I did exactly what the recipe says except maybe I did not put as much chives as it says therefore it is slightly tasteless… otherwise it is looking just like on the photo and it is quite nice…

    Bach is definitely more than for 12 small scones and maybe here in the UK the ingredients are a bit more wet I had to add more flour as the dough was way tooo sticky first… overall nice recipe! Thank you!

    Reply
    • susan

      June 21, 2022 at 4:40 pm

      I make these scones frequently. love them when warm w butter!

      Reply
  3. Jess the Cook

    August 17, 2016 at 8:45 am

    Oh. Em. Gee. These were delectable! I used this recipe as a base — I used a little more water and sour cream because the dough was a little too dry to come together, and I didn’t add chives because I didn’t have any. Also, I had a package of the basil flavored feta, so I figured that would be enough. I used a food processor to cut in the butter.

    I also brushed the top of the biscuits with buttermilk instead of egg. I like the fact that the milk gives the tops color but keeps them more tender. I use smoked hot paprika a lot, and it was a pleasant addition, but not my favorite application of the seasoning. I think herbs would taste even better, but I’m afraid they might burn.

    I cut mine into squares rather than cutting into rounds. Less effort. I froze most of the batch because it is just my husband and I.

    They rose beautifully — Some of the tallest biscuits (erum…scones) I have ever made. The feta was very subtle. It was melt-in-your-mouth tender and surprisingly fluffy and light, considering all the butter. Husband approves.

    I served these with pasta, but I am thinking about making sliders with italian veggie sausage and spinach.

    Reply
  4. dgeorgie

    March 1, 2016 at 9:33 pm

    So did anyone else actually make these scones?

    Reply
    • Kat

      September 9, 2016 at 1:23 pm

      Yes, I did!!! They are nice. I did not put as much chives as the recipe says so probably for that reason it did not have a strong taste but it was still lovely. I am planning to make them again tomorrow. I normally don’t like scones once they are a day or more old but this one was still nice even
      a couple of days after.

      Reply
  5. beth

    February 2, 2015 at 6:28 pm

    awww…your top photo makes me wish i could go to craftsman and wolves.

    Reply
  6. Judith Langowski (@JudithLangowski)

    May 15, 2014 at 9:46 am

    Here in Hungary they call these salty scones Pogácsa, and you can get them in the traditional flavors (potato, bacon, cheese, cottage cheese, pumpkin seed) everywhere! But feta and chives is a great addition :)

    Reply
  7. Kristin

    May 5, 2014 at 4:07 pm

    Um, my mouth is watering and my stomach is demanding that I feed it these immediately. I guess I’m going to have to go grocery shopping…

    Reply
« Older Comments

Trackbacks

  1. White Chicken Chili - Koko Likes — Koko Likes says:
    March 28, 2016 at 7:46 am

    […] I served this chili with biscuits (sort of a mix between these Buttermilk Biscuits and these Feta and Chive ones). […]

    Reply
  2. Feta-Chive Biscuits – Eat. Fly. Love. says:
    February 7, 2016 at 11:11 am

    […] biscuit recipe from Smitten Kitchen was the best baked treat ever – and then I came across these feta and chive sour cream scones from Joy the Baker. Lord have mercy, they’re fantastic. So what happens if you mix them up […]

    Reply
  3. Fresh Cranberry and Meyer Lemon Biscuits | bediva says:
    September 6, 2015 at 5:02 am

    […] Mushroom and Onion Biscuits are perfect for winter.  Maple Blueberry Biscuits for breakfast!  Feta and Chive Sour Cream Biscuits because… more cheese […]

    Reply
  4. Buttermilk Biscuits - Koko Likes — Koko Likes says:
    August 4, 2015 at 6:47 am

    […] first very Southern baking attempt was trying true buttermilk biscuits. I am a big fan of Joy the Baker’s Feta and Chive Sour Cream Biscuits, but wanted to be super traditional with this recipe, buttermilk and all! The technique that was […]

    Reply
  5. » Savory Caprese Scones Lemony Thyme says:
    April 16, 2015 at 1:56 pm

    […] took a tried and true scone recipe from the uber talented Joy The Baker and added my own flavor […]

    Reply
  6. Skony z fet? i szczypiorkiem | czlowiekser says:
    March 13, 2015 at 5:00 am

    […] suchy jest to ?art, skony s? naprawd? fantastyczne. Te konkretne pochodz? z bloga Joy the Baker, przeuroczej Amerykanki, która kocha ser podobnie jak ja, kocha te? pieczenie ró?nych rzeczy, a […]

    Reply
  7. Rosemary scones | Miss Sweet Nothings says:
    March 1, 2015 at 3:11 pm

    […] recreate this dish. Thankfully I eventually remembered that I used Joy the Baker’s recipe for feta and chive scones as a guide, and all was right with the world again.  Also, I should really start keeping […]

    Reply
  8. Feta & Preserved Lemon Scones | says:
    December 11, 2014 at 1:58 pm

    […] from Feta and Chive Sour Cream Scones by Joy the […]

    Reply

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