Try this Feta and Chive Sour Cream Scones recipe, or contribute your own.
Suggest a better descriptionPlace rack in the center and upper third of the oven and preheat oven to 400° 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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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 323 | ||
Calories from Fat: 205 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 63.4mg | 20 % | |
Sodium 456.7mg | 16 % | |
Potassium 70.9mg | 2 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 23.8g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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