Cheers, it’s Monday. The start of a new week. I, for one, am hoping for a better week than last. I started the week with a bad migraine, which put me out for about two days. Then, a couple days later my nose became completely stuffed after going for a run on a windy day. Minor things, but enough to put you in a slightly sour mood. I started this week off with some baking. These Feta Scones with Dill and Chives are the best way to start a Monday morning!
I’ve said it before and I will say it again, I prefer a scone over a muffin. There’s just something about the texture and the crumb that I just adore. I also enjoy a yummy biscuit too, which holds a similar bite. I am cross, however, as to if I prefer a savory or sweet scone. Lately, it’s been savory. These feta scones are just what the doctor ordered.
- Dry: I used regular all-purpose flour in this recipe. I’ve experimented with other flours for scones before, but with little success, thus far. In addition to the flour, there is a small amount of sugar, salt, baking powder, and black pepper.
- Fresh Herbs: The herbs in this recipe are dill and chives. I find that these herbs compliment the flavor of the feta cheese beautifully. Feel free to play around with the herbs you use. I think parsley would be another great choice. Scallions would make a great substitute for the chives as well. Use what you’ve got!
- Cheese: The cheese of choice for this scone recipe is feta. I ALWAYS have feta in the refrigerator. I love putting it on top of rice and salads, but it works beautifully in savory pastry too.
The scone mixing process, or Biscuit Mixing Method, is really quick and easy to do. The key is to not over-mix. You want to mix only until everything is incorporated and the dough has moistened just enough to form a dough ball.
The first step is to whisk together all of the dry ingredients. This includes the flour, sugar, baking powder, salt, and black pepper. Next, stir in the fresh herbs. In this case, that’s the dill and chives.
Now the fun part, cutting in the butter. You absolutely need to use cold butter for this process. Some people like to freeze their butter after it’s cubed, or grated, which is a good idea if you’ve never made scones before. Ideally you want to do this with a pastry blender, but you can achieve the right texture with two forks as well. Continue cutting in the cold butter until the mixture is crumbly and resemble small peas. The key is to work quickly here, so that your butter does not warm up too much.
Next, you stir in the crumbled feta, just until incorporated. Finally, you pour in the heavy cream, mixing only until the dough has moistened and can form a ball.
Turn your ball of dough onto a lightly floured surface. Round dough into an 8-inch disk and cut it into 8 wedges. Place the wedges, 1-inch apart, onto a parchment lined baking sheet. Place tray in the refrigerator so scones can firm up for about 20 minutes.
While the feta scones are cooling, preheat the oven to 425 degrees F. Whisk together the egg and 1 tablespoon of cream. Brush the scones with the egg wash and bake for 18-20 minutes, or until the tops are golden. Allow to cool for about 10 minutes before eating.
These feta scones will make your kitchen smell amazing while they are baking. They are great slathered in butter. These scones make the perfect breakfast accompaniment, but also make a great snack too. I really hope you enjoy baking and eating these. Comment below if you do!
Stay safe and stay strong<3
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Well you’ve tried the scones, how about some muffins?
Try making these:
Feta Scones with Dill and Chives
- 2 ½ cups all-purpose flour plus more for dusting
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp fresh dill coarsely chopped
- ¼ cup chives chopped small
- ½ cup unsalted butter cubed and cold
- 1 cup feta cheese crumbled
- 1 cup heavy whipping cream plus 1 tbsp for egg wash
- 1 large egg room temperature
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. Stir in the fresh dill and chives.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly and mixture resembles small peas. Carefully stir in the feta, just until incoporated.
- Pour the 1 cup of cream into the mixture, stirring only until the dry ingredients have moistened and mixture holds together when pressed. Carefully knead into a ball.
- Transfer dough ball to a lightly floured surface. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment lined sheet tray, leaving about 1-inch between each. Place tray into the refrigerator and allow to cool for about 20 minutes.
- While scones are in the refrigerator, preheat the oven to 425° F. In a small bowl, whisk together the egg and 1 tbsp of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it.)
- Bake scones for about 18 to 20 minutes, or until tops are golden. Allow to cool slightly before eating. Store scones in an air tight container for up to 3 days.