By the time I’ve finished and posted this blog post, I’ll have made this recipe twice, the second time having doubled it, too. However, you only need to have made these once, or even merely tasted one someone else made, to know a few things:
1. These are really damn good. 2. It’s way too easy to make really good things. 3. They’re really damn good. 4. They make a terribly awful, stormy day brighter. 5. Are you listening yet? Cuz they’re really damn good!
We had one of the worst stormy days ever since starting the food blog when we made these. There was really no natural light to be had, so please excuse the lack in the photography (I for one really need to take some classes, but also – thank the lord for Lightroom) and let us assure you these things are phenomenal. And phenomenally worth it!
As with most scones and biscuits, you gotta cut in that butter. You can use a fork, your fingers to “rub” it in or a pastry blender. That’s my pastry blender in the bowl. We’re practically best buds.
After the dry ingredients and butter have a party, it’s time to introduce it to the next level party starter – the wet ingredients. You know the drill by now if you’ve made anything like this before. If you haven’t, it’s easy – promise!
After the dough has come together (it will still be quite shaggy, but try to get all the dry mixed in just enough), throw in a lot of feta and a lot of chives. A. Lot. Cuz we love it!
OK, no, this isn’t some kind of Halloween experiment. After hand mixing in the feta and chives as well as possible, it’s still going to flip onto your lightly floured surface looking like an unbaked good with a hangover.
Remember that we cut in some nice, cold butter. And you don’t want that butter to get to room temperature while you’re working. So knead that dough about 12 to fifteen times until it’s just come together and holding shape when you shape it into a round about one inch tall or so. Ours may have been slightly taller. Room temperature butter will make it sticky, so if the dough is getting sticky, just steady on and see it through. It doesn’t take long now.
The recipe advises a round cutter about two inches wide for these and while you could still do traditional wedge shapes if you like, I loved these being round. Sometimes the points on wedges get too done for my taste, but rounded scones seem to cook more evenly.
Brush each with a little egg wash then season each with a little coarse sea salt, just a few granules, fresh cracked pepper and a dash of paprika.
These scones should be illegal and I believe they know it. They’re kind of humble-looking things, but the punch they pack is powerful. They smell amazing while baking, and that baking tames the feta’s bite a bit while preserving its character. Bet you didn’t know cheese had character, huh? Well it does. So there. These scones are also tender and a slight bit flaky. They even split almost perfectly in half with one pull from the top and bottom. I mean, hello, just do me in, why dontcha, scones? Bake these soon. Before it gets too Summer-y hot and you’re like, Nevah while it’s hot outside! I promise you, we are not crazy, and these beauts are totally worth it anyway.
Feta and Chive Scones
from Feta & Chive Sour Cream Scones by Joy the Baker (A FFA favorite blog!)
Prep Time: 20 minutes Cook time: 12-15 minutes Level: Easy Makes: 12 scones
- 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.
I made the double batch mentioned above for coworkers the night before and they were still wonderful the next day. They got some of the best comments from folks – and I bring in a lot of stuff for them.
Just be aware that if your round of dough prior to cutting is too tall, the scones might want to topple as they bake. A few of mine did this – oops – the second time I made then, but they still tasted fantastic and nobody cared that they weren’t exactly perfect looking.
You will need to reshape that dough as mentioned above to get the total 12 scones.
I’m not sure why we’re instructed to place the racks the way it’s said above, but we baked ours on the middle rack the whole time and they worked fine.