Chive Blossom Flax Seed Spelt Scones

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.

Ingredients:

• 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

Directions:

• 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.