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Parmesan Chive Scones

Anita Chu
From Pastry Love by Joanne Chang


  • 2 1/4 cups (315 g) all-purpose flour
  • 1 cup (100 g) shredded parmesan cheese
  • 1/2 cup (25 g) chopped chives (about 1/2 bunch)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (115 g) unsalted butter, cold, cut into 1-in pieces
  • 1 cup plus 2 tablespoons (270 g) creme fraiche
  • 1/4 cup (60 g) buttermilk or whole milk
  • 1 large egg room temperature
  • 1 large egg yolk for egg wash
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Combine flour, 3/4 cup (75 g) of the parmesan cheese, chives, baking powder, salt, and baking soda in bowl of a stand mixer fitted with paddle attachment. Mix until combined.
  • Add the butter and beat for about 20-30 seconds until mixture looks like large, loose crumbs.
  • Whisk creme fraiche, buttermilk and egg together in a medium bowl until combined.
  • With the mixer running on low, add in the creme fraiche mixture and mix for just another 10-15 seconds, until dough just comes together. It may be wet and sticky.
  • Remove bowl from mixer and turn the dough over with your hands a couple times to fully mix in any loose bits of flour.
  • Turn out dough onto prepared sheet and form dough into a roughly 8 inch circle, about 1 inch thick.
  • Whisk egg yolk and brush over the top of the dough.
  • Sprinkle remaining parmesan and the black pepper evenly over the top of the dough.
  • Score the dough into eight equal wedges with a knife.
  • Bake for 35 to 45 minutes, rotating halfway through, until scones are golden brown on top.
  • Let cool on wire rack for 30 minutes, then cut into 8 wedges.
  • Serve immediately, or store in an airtight container for 2 to 3 days.