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Preheat the oven to 400°F. In a bowl, whisk together the flour, parmesan, baking powder, salt, baking soda, pepper, and chives.
Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.
Scoop the batter by the 1/4 cup (I use an ice cream scoop) onto parchment paper-lined sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5-7 minutes or until golden brown.
Prep Time
10 minutes
Cook Time
20 minutes
Servings
4 scones
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