Name: Feta and dill scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200g flour (gluten-free, if needed); 1 tsp baking powder; 50g butter, softened then diced; Zest of 1 lemon; 100 ml milk (approx.); 100g feta cheese; 1 Tbsp chopped dill

Feta and dill scones

17 Sep 2020

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I've made these feta and dill scones several times with wheat or gluten-free flour - both work well. The scones are delicious and light, go really well with hearty soups and stews, or ideal for picnics and drink parties or just snacking during the day (you can make them small, medium or big).

Ingredients

200g flour (gluten-free, if needed)
1 tsp baking powder
50g butter, softened then diced
Zest of 1 lemon
100 ml milk (approx.)
100g feta cheese
1 Tbsp chopped dill

Instructions

Crumble the feta into a bowl, add the dill and combine well with a fork. Set aside.
Sift the flour, baking powder and salt into a mixing bowl. Add the butter pieces and rub with your fingers until the mixture resembles breadcrumbs.
Add the feta mixture and lemon zest, then mix with a palette knife to a soft dough, gradually adding the milk.
You might need more or less milk (the dough should be thick, binding well together).
Make a ball shape and rest in the fridge for an hour or in the freezer for 15 minutes.
Heat the oven to 180°C.
Line a baking sheet with parchment paper.
Roll the dough out on a board dusted with gluten-free flour to about 1 cm thickness and stamp out large or small scones using a cutter or small cup.
Place them on the baking sheet and bake for 10-15 minutes until risen and golden.
Cool the scones on a wire rack, then serve.