The previous tenant in our NYC apartment left a huge chive plant behind. When we moved in last August, it was pretty dried out and there were, of course, no flowers. After caring for it all year, ok half caring for it as I admit I basically have a brown thumb, this season it blossomed. Once I saw those pretty purple flowers I knew I had to find some baked good to work them into.
It was time for something a bit more healthy in this space, especially since my last post was so decadent, so I added flax seeds and half the AP flour I substituted with spelt flour.
The result was a strong flavored scone with deeper flavor. These smelled amazing while baking. When I smeared one with butter, right out of the oven even the baked goods non-eater Dr. B couldn't resist biting into one and proclaiming it delicious.
The perfect comfort breakfast for a rainy New York City morning.
Chive Blossom Flax Seed Spelt Scones
(Adapted from Martha Stewart's Cheddar Chive Scones)
- 1 cup chive blossoms chopped
- scant 1/4 cup chives chopped
- 1 tablespoon flour
- 3 eggs plus 1 egg and 1 tablespoon water for egg wash
- 1/2 cup heavy cream
- 1+1/4 cup AP flour
- 1+1/4 cup spelt flour
- 2 tablespoons flax seed powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 +1/2 sticks cold unsalted butter cut into pieces
- Preheat oven to 400 degrees F.
- Line a baking sheet with paper.
- Toss chive blossoms and chives with the tablespoon of flour in a separate bowl and set aside.
- Whisk together cream and 3 eggs and set aside.
- In the bowl of your mixer whisk together flours, flax seed powder, baking powder and salt.
- Using the paddle attachment add the butter to the flour mixture and mix on low speed until the butter is in pea sized pieces.
- Add cream/egg mixture and combine throughly.
- Add chives blossoms and chives until just combined.
- Turn the dough out onto a floured surface and pat into a circle.
- Using a floured knife cut the dough into triangles and place on baking sheet.
- Beat together the egg and tablespoon of water with a fork or small whisk.
- Brush over scones and place baking sheet in the oven.
- Bake for 15-20 minutes.
- Remove from oven, transfer to a wire rack and let cool completely.
- Serve warm with butter.