1/2 cup (16 grams) plus 1 to 1½ tablespoons (2 to3 grams) finely diced fresh chives(seeNotes), divided
1cup (240 grams) all-natural Greek yogurt
1cup (240 grams) sour cream
2teaspoons (10 grams) fresh lemon juice
smoked salmonto serve
Garnish: olive oil(see Notes), fresh dill
Instructions
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt. Add cold butter, and using your fingers, rub into flour mixture until butter is pea-size. Make a well in center of flour mixture.
In a small bowl, whisk together 4 eggs (200 grams, ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using your hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
Turn out onto a lightly floured surface, and lightly flour top of dough. Pat dough to ½-inch thickness. Using a 2½-inch round cutter, cut 14scones from dough, re-rolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on a wire rack.
In another small bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons(2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.
Notes
Note: A blend of chives and rosemary work well, too.If you can find a nicely flavored finishing olive oil, I recommend a delicate lemon extra-virgin olive oil—it’s lovely lightly drizzled over the smoked salmon.PRO TIP:For wedge scones, turn out dough onto a lightly floured surface, lightly flour top of dough, and shape into two 7½-inch circles. Cut each dough circle into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.