These homemade, aromatic, prize-winning parmesan & chive scones are simply the best savory scones, in more ways than one.
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.
This remarkable recipe comes from Amy Ellenberger.
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.
You start by mixing the dry ingredients with the cheese and chives.
Next, you cut in the cold butter. By the way, Amy’s family buys Hope Creamery butter by the case.
At this stage you want to see the chilled butter in tiny clumps, roughly the size of peas.
You also use both sour cream and buttermilk in the recipe, plus an egg.
Mix the sour cream, buttermilk and egg smooth, then combine that mixture with your flour mixture.
Once everything is together, you want a shaggy look to the dough.
Be careful not to overwork the dough. Shape it into a flat circle. You want it 1 ½ inches thick.
Then cut out the scones. You should get 12 (2-inch size) rounds (or squares if you prefer that shape).
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.
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!
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.