These savory scones have plenty of cheesy goodness and a little earthiness from whole wheat flour. I like them along side soup, salad, or an eggy casserole for brunch, lunch, or dinner—or simply with a cup of coffee for breakfast.
Total time:0 Minutes
Makes 12 small-ish scones
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 4 ounces Gruyère cheese, coarsely shredded (you should have about 2 cups)
- 1/2 cup chopped chives
- 1 tablespoon baking powder
- 1 tablespoon coarse kosher salt
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
Preheat an oven to 375°F.
Meanwhile, in the bowl of a stand mixer on low speed, combine the flours, Gruyère, chives, baking powder, salt, and sugar. Add the cream and continue to mix just until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead a few times, just until the dough comes together. Halve the dough and form each half into a 3/4-inch-thick round. Cut each round into 6 wedges.
Arrange the wedges on a rimmed baking sheet and bake until nicely browned, about 30 minutes. Serve hot or room temperature. (You can keep cooled scones up to several months, storing them in the freezer.)
