Savory Scones with Gruyere and Chives
Using whole grain flour gives these scones a hearty crumb. If you want a more delicate, light scone use only all-purpose flour.
Servings: 12 scones
Ingredients
- 1 1/2 cups all-purpose flour 204g
- 1 cup white whole wheat flour 120g
- 1 tablespoon baking powder
- 2 teaspoons kosher salt recipe note #2
- 3 ounces shredded Gruyere cheese
- 6 tablespoons unsalted butter cut into ½-inch dice and chilled
- ¼ cup minced fresh chives
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream plus more for brushing the tops
- 1 egg
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Set aside.
- Add flours, baking powder, and salt to the bowl of a food processor; pulse several times to combine. Scatter chilled butter cubes and shredded cheese over mixture and pulse several times, until the mixture resembles a coarse meal (you should still have visible flecks of butter). Add chives and black pepper and pulse a few times to combine. Transfer mixture to a large bowl.
- In a glass measuring pitcher, whisk together heavy cream and egg. Slowly drizzle over flour mixture as you lift and stir with a fork until cream mixture and dry ingredients are just combined.
- Turn the dough out onto a lightly floured work surface. Knead gently until you can gather it into a ball (working as quickly as possible to keep the ingredients cold). Divide the dough in half with a large, sharp knife or dough scraper and pat each half into a circle, about 3/4-inch thick. Cut each circle into 6 equal wedges (12 total scones).
- Arrange scones on prepared baking sheet, leaving 1-inch between each. Brush the top of each scone with cream and bake for 20 to 25 minutes, until scones are golden brown. Serve warm or at room temperature.
Notes
- To skip the food processor, you can combine the dry ingredients and butter in a large bowl with a pastry cutter.
- If you use salted butter, reduce the amount of kosher salt to 1 teaspoon.
- If you have leftover scones, allow to cool completely and then wrap tightly and refrigerate for a few days. Reheat in a 350˚F oven before serving. For longer storage, store in the freezer in a freezer bag or other airtight, freezer-safe container. To reheat, remove from freezer container and place on a cooling rack while your oven heats to 350˚F. Arrange partially thawed scones on a baking sheet and bake for 8-10 minutes until heated through.
Nutrition
Calories: 245kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 426mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg
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