Mini Cheddar Chive Scones | cooking ala mel

I’ve been having too many sweet things for breakfast lately. Whether it’s pancakes, blueberry muffins, banana date breakfast cake, a bowl of berries.. it’s always sweet. Alex has been having to put up with that lately, when I know he really quite enjoys having savory. I had a short day at work, so I decided I’d whip something up for our breakfasts that was more on the savory side. Since we just got some fresh chives from Al’s grandma (thank you!!), I decided on cheddar chive scones. I found a recipe at Padma’s Kitchen, and I adapted it to make it a bit healthier.

These scones are absolutely perfect with a dollop of sour cream. The fresh tang really balances out the more robust flavor from the cheddar. I mixed in some fresh chives into the sour cream, too, to add a bit of a zing to what otherwise may be boring… fantastic.

I love how easy these are to make. And with them being mini, it gives you a reason to have a few more…and I am always looking for that excuse, as I’m sure everyone has noticed with all the mini things throughout this blog…and they’re so darn cute, too!

Savory is good. I should do this more often.

Mini Cheddar Chive Scones

2 cups white whole wheat flour
1 T baking powder
1 t salt
½ t paprika
¼ t pepper

2 T minced fresh chives

¼ cup grated cheddar, plus more for sprinkling
1-5.3 oz. container of plain greek yogurt

3/4 cup skim milk

In a large bowl, mix together the flour, baking powder, salt, paprika, pepper, chives and cheddar. Place the greek yogurt in a liquid measuring cup and fill to the 1 cup line with skim milk. Whisk together until lightly blended. Pour the yogurt/milk mixture into the dry ingredients and fold just until the dough comes together. Turn the dough out onto a lightly floured surface and form into a rectangle about 3/40-1″ thick. Cut squares into the dough about 2×2″, and then cut each square in half diagonally to form triangles. Place the triangles onto a parchment lined baking sheet and sprinkle with a bit of cheddar. Bake for 12-15 minutes at 400ºF, until lightly browned. Serve spread with sour cream!

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