I don’t know about you, but I have a love/hate relationship with mornings. I absolutely love to BE up early. I love watching the sunrise, I love how energetic I feel when I get an early start on the day, I love that first sip of coffee that warms me to my toes. What I hate is to GET up early. With all the rewards of an early start, it’s surprising how long I can linger under those blankets.
When my husband started work at 4am, he always beat me out of bed. Now that he gets to sleep in until 6am, I’m often the first one up. While I like to linger and enjoy my morning, he likes to roll out of bed, throw his pants on, and be out the door in a flash. If I time it right, a batch of scones fresh out of the oven stops him in his tracks. I tempt him to linger with me over hot coffee, warm scones, and a breathtaking sunrise. These moments are rare and precious and worth refraining from hitting the snooze button.
Grease a baking sheet, or line it with parchment paper. Preheat oven to 425 F.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the mixture until it is crumbly, but some of the butter is in larger pieces.
Mix in the feta and chives, toss to coat.
Add 3/4 cup of the cream, stirring to combine. Add more cream if necessary to make a loose dough.
Transfer to a work surface and knead lightly to bring the dough together. Shape into a disk and cut into 8 wedges. Transfer the wedges to the baking sheet.
Brush the scones with a bit of heavy cream.
Bake for 22 to 24 minutes or until golden brown. Remove from oven and cool on the pan for five minutes before transferring to a wire rack.
Here’s a printable version for your convenience.