Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
Ingredients
- 400 g plain flour plus more for rolling
- 1 tbsp caster sugar
- 2 1/2 tsps baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper plus more to garnish
- 180 g cold unsalted butter cut into 1 cm cubes
- 1 free range egg
- 200 g sour cream
- 30 g fresh chives chopped
- 200 g feta cheese broken into pieces
- 1 egg or egg yolk beaten with a little water or milk
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Line a large baking tray with parchment paper.
- In a medium bowl weigh out the flour, sugar, baking powder, bicarbonate of soda, salt and black pepper. Cut in the butter with the back of a fork ( or use a mixer) until you have a crumbly mixture.
- Add the egg, sour cream and chives. Mix the ingredients together quickly then add the feta pieces. Mix again until just combined then pat into a cube and place on a lightly floured surface.
- Let the dough rest for 5 minutes then flatten it to about 2.5 cm thick with a rolling pin. Fold it in half to make a rectangle , then fold in half again to make a small square. Wrap the dough in cling film and put it in the fridge to chill for 10 minutes.
- Once it has chilled roll into a square about 5 cm thick. Use a sharp knife to cut the square into three long pieces. Cut each log into two and then each square into triangles. If you like you can freeze at this point.
- Put the scones onto the lined baking tray and brush with the egg wash. Bake for 25-30 minutes until golden.
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