Thursday, March 17, 2022

Cheese and Sour Cream Scones @LucyBurdette

LUCY BURDETTE: Happy St. Patrick's Day! This remains my all-time favorite photo of St. Patty's day in Key West. Posing in front was our beloved and gorgeous Tonka--the girls behind him insisted on having him in a photo. Luckily our friend Jerry Touger was there to capture the moment.

All that aside, I should be offering you something quintessentially Irish today, right? I am making corned beef and cabbage, but since it's in the crockpot and not photo-ready, I will share it next time. (Who says it can only be eaten on March 17??) If yours is likewise bubbling on the stove, these cheese and sour cream scones might go nicely with the dinner.

This recipe is probably more Scottish than Irish, but it does have flecks of green in it. If you're making a pot of soup or chili and want something a little special to go with, these scones fit the bill, too. I always choose a sharp cheddar for cheese scones but you could use whatever you have, or even mix and match. If you have a pot of chives in your kitchen window, feel free to swap out the scallions. You could use Irish Kerrygold butter and cheese, and feel good and Irish about the whole thing!


2 cups unbleached All-Purpose flour

1 tablespoon baking powder 

1 cup shredded sharp cheddar cheese, plus 1/4 cup more for the tops

1/2 teaspoon salt

3-4 chopped scallions 

8 tablespoons cold unsalted butter, 1 stick

2 large eggs (1 separated, white reserved for glaze)

1/2 cup sour cream

1-3 teaspoons of sharp mustard, to taste

A few shakes of hot sauce, like Tabasco

Mix the dry ingredients together. Cut the butter into the dry mixture using a pastry cutter. The butter wants to be in pea-sized pieces, but try not to overwork the dough. Shred the cheese and chop the scallions and stir these into the butter-flour mixture. 

Whip together the egg plus yolk and the sour cream and mustard and hot sauce, and mix until the dough is moist. 

Pat the dough into a circle onto a floured surface-and then cut into wedges. Transfer to a parchment-covered baking sheet. Paint the saved egg white on the tops of the scones and sprinkle with shredded cheddar.

Bake at 375 for about 20 minutes or until the tops are brown. 

Serve piping hot with more butter if you like!

If scones don't feel quite right, you might like my recipe for Irish soda bread. And for dessert? An Irish lemon pie would be perfect. I'm making both of them to have alongside the corned beef and cabbage. Hmmm, and now I'm thinking that all of those recipes will make their way into Key West #13, now very much in progress...

About things in progress, UNSAFE HAVEN will be featured on First Chapter Fun next Thursday March 24. You can follow the fun either in their Facebook Group and or on Instagram @firstchapterfun. 

If you read on a Kindle, both THE KEY LIME CRIME and A DEADLY FEAST are on sale for $1.99 until 3/20...

Last but not least, A DISH TO DIE FOR, #12 in the Key West food critic mystery series, will be out on August 9, but is now available for preorder wherever books are sold!

About A Dish to Die For:

Peace and quiet are hard to find in bustling Key West, so Hayley Snow, food critic for Key Zest magazine, is taking the afternoon off for a tranquil lunch with a friend outside of town. As they are enjoying the wild beach and the lunch, she realizes that her husband Nathan’s dog, Ziggy, has disappeared. She follows his barking, to find him furiously digging at a shallow grave with a man’s body in it. Davis Jager, a local birdwatcher, identifies him as GG Garcia, a rabble-rousing Key West local and developer. Garcia was famous for over-development on the fragile Keys, womanizing, and refusing to follow city rules—so it’s no wonder he had a few enemies.

 When Davis is attacked in the parking lot of a local restaurant after talking to Hayley and her dear friend, the octogenarian Miss Gloria, Hayley is slowly but surely drawn into the case. Hayley’s mother, Janet, has been hired to cater GG’s memorial service reception at the local Woman’s Club, using recipes from their vintage Key West cookbook—and Hayley and Miss Gloria sign on to work with her, hoping to cook up some clues by observing the mourners.

But the real clues appear when Hayley begins to study the old cookbook, as whispers of old secrets come to life, dragging the past into the present—with murderous results.


  1. Thank you for the yummy recipe! We love scones.
    2clowns at arkansas dot net

    1. I didn't used to make them, but the Scotland book changed all that!

  2. The new book sounds (of course) fabulous!
    I'm making corned beef and cabbage, too. I was thinking about Irish brown bread, but your scones are a temptation.

  3. These sound better than my chili cheese scones, Lucy. Thanks for the recipe!

  4. I've never made savory scones before, but definitely adding these to the list!

  5. Our corned beef and cabbage is cooking. I adore scones. Especially orange or blueberry. Yours look amazing, too!

    1. We loved the way ours turned out Tina, cooked in the crockpot all day on low, in a bottle of Guinness:)