Savory Scones with Gruyere and Chives

Ingredients

• 1 1/2 cups all-purpose flour (204g)
• 1 cup white whole wheat flour (120g)
• 1 tablespoon baking powder
• 2 teaspoons kosher salt (recipe note #2)
• 3 ounces shredded Gruyere cheese
• 6 tablespoons unsalted butter (cut into 1/2-inch dice and chilled)
• 1/4 cup minced fresh chives
• 1/4 teaspoon freshly ground black pepper
• 1 cup heavy cream (plus more for brushing the tops)
• 1 egg

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Line a baking sheet with parchment paper. Set aside.

3. 3

   Add flours, baking powder, and salt to the bowl of a food processor; pulse several times to combine. Scatter chilled butter cubes and shredded cheese over mixture and pulse several times, until the mixture resembles a coarse meal (you should still have visible flecks of butter). Add chives and black pepper and pulse a few times to combine. Transfer mixture to a large bowl.

4. 4

   In a glass measuring pitcher, whisk together heavy cream and egg. Slowly drizzle over flour mixture as you lift and stir with a fork until cream mixture and dry ingredients are just combined.

5. 5

   Turn the dough out onto a lightly floured work surface. Knead gently until you can gather it into a ball (working as quickly as possible to keep the ingredients cold). Divide the dough in half with a large, sharp knife or dough scraper and pat each half into a circle, about 3/4-inch thick. Cut each circle into 6 equal wedges (12 total scones).

6. 6

   Arrange scones on prepared baking sheet, leaving 1-inch between each. Brush the top of each scone with cream and bake for 20 to 25 minutes, until scones are golden brown. Serve warm or at room temperature.