And yet another scone recipe! Because my kitchenaid was down for the past two weeks, there are only a handful of stuff I could bake. I was deciding between a cinnamon and fleur d'oranger gateaux de voyage, a crème brûlée, pancakes and pâte à choux. The last option seemed too tedious for a Sunday, I couldn't make the first because I purchased a bottle of orange blossom water from Singapore and I felt completely cheated of my money. It was awful smelling, alcoholic and just bad. Note to self to get a bottle from France if I ever go back. As for the rest, I just wasn't quite in the mood for them. But savoury scones is something I've always wanted to attempt. And with some fresh herbs and feta on hand, I thought to myself, why the hell not?
This is in fact my first time trying/tasting savoury scones. Before tasting them, I knew I might be looking at a texture quite flakey but not crumbly because of the addition of the feta chunks in there and I was right! They're not quite like my usual sweet scones in terms of texture but the slightly denser and savoury version makes it so different and almost quite a meal on its own which is what I really like about it. That being said, I've always been more of a sweet scones kinda girl. It reminds me fondly of London and girl time.
With a sprinkle of pink himalayan salt, smoked spanish paprika and pepper and my meal was fixed. Just like sweet scones, they really have to be served fresh and warm from the oven. These don't hold up as well as the sweet ones once they've turned cold but that wasn't really an issue for dad and I.
And then just to be extra naughty, I sizzled up some smokey bacon, peeled the scones apart, stuck that greasy and crispy ribbon in there, dolloped on some crème fraîche, sandwiched them back together and oh yeaaaaah, that was one blimey savoury scone. I mainly did it to take the mick out of S haha, that was fun. No but really, with a bacon in there, yes.
Have yourself some of these savoury scones; they're some of the best things out there that go with anything and everything.
Savoury Scones of Feta, Chive & Rosemary
(adapted from Joy the Baker)
all purpose flour - 1 1/2 cups
sugar - 1/2 tbsp
baking powder - 1 1/4 tsp
baking soda - 1/4 tsp
salt - 1/4 tsp
cracked black pepper - 1/4 tsp
cold unsalted butter (cubed) - 3/8 cup
egg - 1/2 no.
cold milk - 4 tbsp
greek yoghurt - 3/8 cup
greek feta cheese (large chunks) - 3/8 cup
chives (finely chopped) - 1/8 cup
rosemary (finely chopped) - 2 tbsp
coarse salt, cracked black pepper and smoked paprika for topping
egg - 1 no.
milk - 2 tbsp
Preheat your oven to 180C with fan and line a baking tray with greaseproof or parchment paper.
In a food processor, combine all the dry ingredients together. Add in the cold cubed butter and pulse until you get a sandy consistency with pea sized chunks of butter still visible.
Pour the mass out onto your work surface and make a well.
In a separate bowl, mix the egg, milk and greek yoghurt together until homogenous.
Make a well in the centre of the dry mass and pour in the wet ingredients. Using your fingers, mix till the dough has almost come together. Add in the feta and herbs and fold the dough gently till all the herbs and cheese have been evenly distributed throughout the dough. Take care not to work the dough too much.
Roll it out to a thickness of 1.5 inch thickness and using circular cutters, cut rounds out and place onto your baking tray. Egg wash the surface of the scones and sprinkle with more salt, pepper and a dusting of the smoked paprika.
Bake for about 14 - 15 minutes or until risen and golden brown.
Let cool slightly and serve warm with flavored or herbed sour cream/cream cheese and your favorite charcuterie, cold cuts, bacon or even smoked salmon.