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Savory Greek Flavored Scones served on a plate

Savory Greek-Flavored Scones

Kurt
I just made these savory Greek-flavored scones, and they're delicious! I brought them to my daughter-in-law and her kids, and they disappeared immediately, (The scones, not the kids!)
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Oven Temp 425°F
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Greek
Method Oven
Servings 20 scones

Ingredients
 

  • 2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dill weed
  • 4 tablespoons cold butter (half a stick)
  • 1 egg
  • 3 tablespoons cold water
  • 3 tablespoons Greek yogurt
  • 1 cup feta cheese crumbled, cold
  • Salt and black pepper to taste
  • 1 egg beaten, for the egg wash

Instructions
 

  • Preheat the oven to 425°F, and line a baking tray with parchment paper.
  • Mix the flour, sugar, baking powder, baking soda, cumin, and dill weed in a large bowl.
    2 cups flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon dill weed, ¼ teaspoon ground cumin
  • Add the butter and mix it into the dry ingredients with a pastry cutter/dough blender, fork, or your fingers until you get a breadcrumb-like texture.
    4 tablespoons cold butter
  • Beat the egg, water, and yogurt together in a small bowl. Add it to the flour and mix until you get a soft dough.
    1 egg, 3 tablespoons cold water, 3 tablespoons Greek yogurt
  • Add the feta cheese, salt, and pepper and mix to just combine.
    1 cup feta cheese, Salt and black pepper
  • Turn the dough onto a floured work surface and knead very lightly, then form into a ball.
  • Pat the dough out to a ¾-inch-thick circle. Use a 2-inch cookie cutter to cut out rounds and place on the baking sheet. Take care cut the dough straight down. If you twist the cutter the scone won't hold its shape.
  • Lightly knead together the rest of the dough and cut out more scones until you don't have enough left to make a scone.
  • Brush the tops of the scones with the beaten egg. Sprinkle the tops with a little cumin sea salt.
    1 egg
  • Bake for 12 to 15 minutes, until the scones are golden-brown on top.
  • Cool on a wire rack.

INSPIRED BY

https://food52.com/recipes/34638-blue-cheese-cumin-and-greek-yogurt-scones

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

Did you make this?Please tell us how it came out!