These delicious Sour Cream & Chive Scones are like a classic cheese scone but with the perfect balance of a soft flaky, buttery texture with the subtle flavour of garlic and chives.
This Sour Cream & Chives Scone recipe is inspired by my childhood. Even though I never ate these scones as a child I do remember how iconic the sour cream & chives flavour was in the 90’s, I loved the sour cream & chives potato chips, baked potatoes, packet pasta and even the chives cottage cheese was so yummy!
These Sour Cream & Chive scones are so easy to prepare in a food processor that can be ready to serve in around 30 minutes.
I love to serve these Sour Cream and Chive Scones warm from the oven with a generous portion of butter. Serving these scones for morning or afternoon tea makes for the most delicious snack for any occasion!
Scones have always been a staple baked treat in New Zealand to serve guests either for morning tea or afternoon tea. We love to bake sweet or savoury scones, savoury scones are best served warm with lashings of butter on their own or with soup and are an ultimate lunchtime treat! I can never go past a cheese scone especially served with jalapenos!
Sour Cream & Chives Scone Ingredients
- plain flour
- baking powder
- garlic powder
- onion powder
- dried chives
- Salt + pepper
- butter
- cheese
- sour cream
- milk
- egg
- fresh chives
SOUR CREAM & CHIVES SCONES
Ingredients
- 450 grams plain flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried chives
- salt + pepper
- 130 grams cold butter diced
- 150 grams cheese grated (plus a little extra for topping)
- 250 grams sour cream
- 30 ml milk
- 1 egg
- 40 grams fresh chives chopped
Instructions
- Heat the oven 200 degrees fan bake
- Line an oven baking tray with baking paper.
- Combine flour, baking powder, garlic powder, onion powder, dried chives, salt and pepper in a food processor.
- Add the cold butter and process until combined and it resembles breadcrumbs.
- Add in the grated cheese, sour cream, milk, egg, and fresh chives and mix until it just combines – do not overmix, the dough should not be too wet or sticky.
- Tip out onto a floured surface and shape into a rectangle as high as you can proportionately shape it.
- Gently cut into 6 squares with a dough divider or large knife.
- Transfer onto the baking tray with room to spread and top with more grated cheese.
- Bake approx 15-20 mins.
Notes
