These homemade, aromatic, prize-winning parmesan & chive scones are simply the best savory scones, in more ways than one.
![](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Prize-winning-parmesan-chive-scones-baked-300x225.jpg)
You will relish their phenomenal taste and tender yet firm texture. Their golden brown appearance is drool-worthy for sure. If you love savory scones like we do, be sure to bake these soon! They are perfect for weekend brunches and snacks in between meals.
![Prize-winning parmesan & chive scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Prize-winning-parmesan-chive-scones-close-up-300x225.jpg)
This remarkable recipe comes from Amy Ellenberger.
![Blue Ribbon Baker - Best Scone Winner 2021 MN State Fair](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Amy-Ellenberger-200x300.jpg)
Amy won “Best Scones” at the 2021 Minnesota State Fair with this recipe. One taste and you’ll know why this one is a winner.
We asked Amy what her secret to winning was. In her words: “Because scones are a fairly simple baked good (as in few ingredients), it is important to use the best quality ingredients, as there isn’t much to hide behind. For this recipe I like to use (Minnesota-based) Hope Creamery butter, a sour cream (like Daisy) that doesn’t contain thickeners and other artificial ingredients, garden fresh chives, and high-quality Parmesan cheese that is freshly grated.”
Step by Step Tutorial
Take Amy’s top tip and begin with the best ingredients.
![Parmesan Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Prize-winning-parmesan-chive-scones-ingredients-300x225.jpg)
You start by mixing the dry ingredients with the cheese and chives.
![Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-1-300x225.jpg)
Next, you cut in the cold butter. By the way, Amy’s family buys Hope Creamery butter by the case.
![Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-3-300x225.jpg)
At this stage you want to see the chilled butter in tiny clumps, roughly the size of peas.
![Butte Cut in Stage - Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-4-300x225.jpg)
You also use both sour cream and buttermilk in the recipe, plus an egg.
![Prize-Winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-2-300x225.jpg)
Mix the sour cream, buttermilk and egg smooth, then combine that mixture with your flour mixture.
![Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-5-300x225.jpg)
Once everything is together, you want a shaggy look to the dough.
![](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-6-300x225.jpg)
Be careful not to overwork the dough. Shape it into a flat circle. You want it 1 ½ inches thick.
![Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-7-300x225.jpg)
Then cut out the scones. You should get 12 (2-inch size) rounds (or squares if you prefer that shape).
![Prize-winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Prize-winning-parmesan-chive-scones-cut-300x225.jpg)
As your final step, you brush each with heavy cream, then sprinkle with parmesan, a pinch of sea salt, and fresh cracked black pepper. You also want to chill them 30 minutes at this stage.
From Amy: Don’t skip the chilling step. This ensures the butter is solid and won’t leak out of your scones during baking.
![Prize-Winning Parmesan & Chive Scones](https://www.blueribbongroup.net/wp-content/uploads/2021/12/Scones-Step-8-300x241.jpg)
After the chill time, the only thing to do is wait for them to bake (at 350 degrees Fahrenheit) for 25-30 minutes.
Prize-Winning Parmesan & Chive Scones: every bite will be pure delight. Seriously. Hit the kitchen and bake these now!
-Cyndi
p.s. Scones are best eaten shortly after they are baked. However, you can opt to freeze the dough to fresh bake the scones later (ideally within 2 months). Or you can freeze them after baking. Just pop a frozen one in the microwave for about 30 seconds before you nosh.