One word to express all words: Yum! Goodness, these savory, gluten free sour cream and chive scones are addicting. It’s not easy to refrain from eating more than one! Sour cream and chive taste amazing off the chip and in the scone. We have an herb garden bursting with budding chives right now. They remind me of a scene from what I imagine Dr. Seuss’s garden must have looked like: a wubbly world of chives!
This recipe uses chives to create a savory scone. However, you may use bacon, jalapenos, sun dried tomato & fresh oregano, lemon zest & thyme, just to name a few ideas. Throw a myriad of your favorite fresh herbs into the mix and enjoy! In the Northwest, we love to add smoked salmon to the menu. Sour cream and chive scones complement smoked salmon beautifully. Truly – allow your cravings to lead the way.
Please let us know how these savory scones tasted to your friends and family. Leave a comment and rating in the space provided below. We love to receive pictures and feedback.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard, or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
Products from Amazon.com
Recipe Inspiration: Our herb garden
Photos by DuPree Productions
Equipment: Digital Scale (preferred,) Baking Sheet, Mixing Bowls, Measuring Cups & Spoons, Fork, Grater, Cooling Rack, Unbleached Parchment
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- This batch is easy to double if needed
- Butter should be very cold
- Move oven rack to middle position
- Preheat oven to 425 degrees Fahrenheit (220 C) Convection
- Place a sheet of unbleached parchment on baking/cookie pan
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1.5 T)
- 1 T Cane Sugar (14g)
- 1/2 T Baking Powder (6g)
- 1/8 tsp Baking Soda (large pinch)
- 1/8 tsp Extra Fine Pink Himalayan Salt (large pinch)
- 1/4 tsp Xanthan Gum (1g) or 1/2 T Psyllium Husk, not the powder (2.5g)
- 57g (2 oz) Lightly Salted Butter, very cold (1/2 stick or 4 T)
- 59 ml (2 fl oz) Buttermilk, we use whole milk (1/4 C)
- 57g (2 oz) Sour Cream (1/4 C)
- 1–2 T Fresh Chives, finely chopped (5-7g)
- 1 T Melted Butter
Please prep note above before you begin, thank you!
Step 1: Whisk together the dry ingredients in a medium bowl.
Step 2: In a separate bowl or measuring cup, combine the buttermilk, sour cream and chives. Whisk together.
Step 3: Grate the butter into the dry mix. Combine thoroughly with a fork. Use your hands to break up large clumps of butter if necessary. Mix should resemble very small, flour coated peas.
Step 4: Stir the buttermilk mixture into the flour/butter blend with the fork or sturdy spoon. Use your hands to fully integrate all ingredients if necessary. If the dough is too dry, add more buttermilk one teaspoon at a time until the flour is fully incorporated. Keep the dough in the bowl and knead into a rough ball that will be a bit sticky. Cover the bowl and refrigerate for about 10-15 minutes.
Step 5: Place the dough ball onto the parchment lined baking sheet. Flatten slightly into a disk shape that is about four inches in diameter and about 1-1.5 inches thick. The dough should no longer feel sticky. Slice into 4 equal wedges and place about 1 inch apart. Tip: it helps to wet the knife before slicing. Brush the scones with melted butter.
Step 6: Bake in a preheated, Convection 425 F/220 C oven for 12-13 minutes. If not using convection, you may need to bake a minute or two longer. Either way, it’s best to check your scones after 12 minutes!
Step 7: Remove scones from the oven and allow to cool on the pan for a few minutes. Transfer scones to a bakers rack to continue cooling. Best when eaten warm, or within two days. Store in an airtight container on the counter or freeze for up to a month.
Variations: There are so many ways to dress up these scones and make them savory. Add chopped bacon or ham, jalapeno peppers, sun dried tomatoes and fresh oregano, a medly of fresh herbs. let your cravings be your guide. Start with 1-3 tablespoons and add more if desired.
Vegan: To make this recipe vegan, use the same amount of vegan butter; however, I discovered that it’s best to freeze the butter for at least 15 minutes before grating. Swap out the buttermilk for non-dairy milk with 1 tsp (5 ml) of lemon juice or apple cider vinegar added to it. Also, substitute the solid part of coconut milk (refrigerated) for the sour cream or use vegan sour cream. After forming the disk shape, refrigerate the dough for about 15 minutes to make the wedges easier to slice. Alternatively, you can just drop the dough onto the parchment in 4 equal amounts.
The nutrition information provided below is for the recipe as written, using psyllium husk.
- Method: baking
- Serving Size: 1 scone
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gluten free savory scones sour cream and chive