Feta Scones with Dill and Chives
These savory Feta Scones are addictively good. They have a tender texture and a nice tang from the feta cheese. The dill and chives complete the flavor profile for these delicious scones!
Ingredients
- 2 ½ cups all-purpose flour plus more for dusting
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon 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 tablespoon for egg wash
- 1 large egg room temperature
Instructions
- 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 tablespoon 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 the scones to cool slightly before eating.
Notes
- MAKE-AHEAD - With a shelflife of 3 days (even longer if stored in the refrigerator), these scones can easily be made in advance.
- They are best served within 24 hours of baking for maximum freshness.
- Can scone dough be made in advance? Yes, you can make and portion the dough ahead of time. Refrigerate until firm before covering the tray in plastic wrap. Egg wash and bake before serving.
- STORAGE - Store scones in an airtight container at room temperature for up to 3 days, or up to 5 days in the refrigerator.
- FREEZE - Transfer cooled scones to a freezer-safe zip-top bag or airtight container. Separate layers with wax paper. Freeze for up to 3 months.
Nutrition
Calories: 418kcalCarbohydrates: 35gProtein: 8gFat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 111mgSodium: 536mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 967IUVitamin C: 1mgCalcium: 214mgIron: 2mg
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