Gruyere Chive Scones on

Rustic Gruyère Chive Scones

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.

Makes 12 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 until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead a few times 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.)

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