Biscuit, scone, scone or biscuit.
The same thing, but different words depending on whether you live in North America or Britain.
And the pronunciation of scone can vary based on where in the UK you live!
Language is a complicated thing, isn’t it?
I don’t claim that English is the most complex language, but the variety in slang or colloquialisms is quite baffling.
Let’s say you go up to someone in America and say you want a scone. If they don’t know what you’re talking about, they’ll give you a weird look. Ask if you want a biscuit in the UK and someone will hand you a chocolate digestive.
But in America, that’s like asking someone for a cookie.
In the UK, a biscuit is a harder, drier ‘cookie’ often accompanied by a nice cup of tea. A cookie in the UK softer, think chocolate chip/ sugar cookies.
Funny how things can have the same name and mean something quite different right?
And that’s where this recipe comes in.
Is it a biscuit or is it a scone?
It doesn’t matter is the correct answer! Taste trumps name anyway.
A scone by any other name would still taste as sweet? (Don’t worry I won’t butcher Shakespeare anymore after this line. I just couldn’t resist.)
Traditionally scones/ biscuits call for rubbing the flour and butter together. You have to keep things cold and chill etc.
Well not today! These take 30 minutes to make and can be eaten almost straight out of the oven, and in fact are best when freshly made. Just let them cool down first. Otherwise, they keep for a few days in the fridge.
They are as simple as whisking together the dry ingredients, whisking together the wet and then making a well in the dry ones, stirring, folding in chicken, dropping onto a tray and baking.
See, the entire recipe in 3 lines. You have no excuse not to make these now 🙂
A few pointers.
These use full-fat greek yoghurt because it gives them a richer flavour. If you only have fat-free, then feel free to make them with that and they’ll still taste amazing, but the extra fat does make a difference. Alternatively, use fattier chicken meat like the thighs or skin, or just melt down a tablespoon of butter and add into the wet ingredients.
You can also use soured cream and chive dip if you have some on hand, which is what I usually do when I make this. This actually was born out of a way of using up the leftover dip we had and I converted it to use ingredients I had on hand more often.
Finally, the onion and garlic powder is optional, but adds a great flavour. You can add some crushed garlic or chopped/ sautéed red onion to the batter and this just adds another level of flavour. The fresh chives add nice flecks of green.
In total these make between 5-6 scones with 1 scone for a batch of 6 totalling 173 kcal. With the chicken and paired with some salad, these make a balanced light meal. 5 scones is around 220 kcal and are great for a heartier snack.
Experiment and have fun! Life is boring without a little freedom to play around with things 😉
Sour Cream, Chicken and Chive Scones
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6 scones
- 150g/ 1 1/3 cup
- 1 1/4 tsp
Baking powder *
- 1/4 tsp
- 1 tsp
Garlic powder (optional)
- 1 tsp
Onion powder (optional)
- 125g / 1/2 cup
Full-fat greek yoghurt/ fat-free sour cream **
- 30ml / 2 tbsp
- 150g / Just over 1 cup
Diced chicken thigh/ breast ***
- 8 tbsp
Fresh chives, finely chopped (use 1 tsp dried)
- Preheat the oven to 200°C/ 180°C fan assisted and lightly grease a large baking tray.
- Whisk together the dry ingredients in a medium bowl and then whisk together the egg, yoghurt and lemon juice until smooth. Make a well in the dry ingredients and stir in the wet ingredients until a shaggy dough has formed. Fold in the chicken quickly and form into 6 drop scones on the baking tray.
- Bake for 15-18 minutes until golden brown and cooked, turning halfway through.
- Remove from the oven and allow to cool on a cooling rack or on the tray slightly before serving warm or allow to cool and eat cold on the same day.
- These are best eaten on the same day but can be frozen once cooled and reheated or stored in an airtight container in the fridge for up to 3 days.
Makes 6 scones
Serving size: 1 scone
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 52 mg||17 %|
|Sodium 1902 mg||79 %|
|Potassium 95 mg||3 %|
|Total Carbohydrate 20 g||7 %|
|Dietary Fiber 1 g||4 %|
|Sugars 1 g|
|Protein 13 g||25 %|
|Vitamin A||5 %|
|Vitamin C||7 %|
* Use 1/2 tsp baking soda and omit the salt instead if using baking soda
** Low-fat sour cream will increase the calorie content of these and I recommend using at least low-fat Greek yoghurt for this as the fat content makes them really nice. You can use fat-free if you are watching your calories, but they will taste less rich. I have made them with both and prefer the full-fat version. Add slightly more liquid or bake for less time as they may get drier without the fat content.
*** I prefer using chicken thigh and the skin for these scones as chicken breast tends to dry out easily when cooked. If using fat-free yoghurt, use fattier chicken cuts as they add a lovely flavour to the scones and keep them soft.
These are soft scones rather than flaky, but they are delicious and best enjoyed straight out of the oven for breakfast or a light lunch.