Feta Cheese & Chive Scones

Now that my internet is back to normal, or at least I hope it is, I can post again.  So today I have Feta Cheese & Chive Scones.  I recently made some Raspberry Scones, with a North American type recipe.  These ones today are a more traditional scone texture, though with the feta and chives included.  I did test a recipe that I saw which used feta instead of butter in the scones but I wasn’t happy either with the texture or the rise that I achieved with those.  So I resorted to a standard scone recipe with the added ingredients.

The recipe is simple to make and results in a lovely scone.  The texture is perfect and the inclusion of the feta and chives, and then a sprinkling of cayenne pepper on top really makes a lovely savoury treat.  Served warm, or at least on the day of baking is best.  I prefer mine halved and spread with some butter.  If the scones are kept for more than a day then it might be a good idea to warm them through for a few minutes in the oven(or a brief blitz in the microwave) to freshen them up again.
Of course they are also ideal for freezing so they don’t all need to be consumed in one day.

I am very please with how mine turned out and will be making them again I am sure. I did check them after 15 minutes as I thought that would be long enough in the oven, but they weren’t brown enough and seemed a bit soft to the touch, so I actually left them in the oven for 20 minutes.

• 380g plain flour
• 12g caster sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 170g chilled unsalted butter, cubed
• 1 medium egg(large in USA)
• 180ml soured cream
• 20g chives, chopped finely
• 125g feta cheese cut into small cubes
• 3 tbsp ice cold water
• 1 egg for egg wash
• cayenne pepper for sprinkling

Method:

1. Preheat the oven to 200C/180C Fan/400F
2. Line a couple of baking trays with silicone mats or parchment paper.
3. In a food processor add the flour, baking powder, baking soda, salt and pepper and process for a few seconds to mix together(you can do the entire process in a large bowl instead)
4. Add the butter and process until the flour and butter is mixed to a coarse breadcrumb like texture.
5. Mix the soured cream, egg, and water together and add to the flour mixture, then process or mix until it starts to clump together into a dough.
6. Tip out onto the work surface and spread out a little.
7. Sprinkle the feta and chives over the top and then fold everything together, kneading 10 to 15 times to pull the dough into a single clump, with the feta and chives evenly mixed in.
8. Lightly flour the work surface and roll out the dough to an inch thick.
9. Using a cookie cutter( I used a 2 1/2 inch cutter) cut out the scones, making sure not to twist the cutter at all as you press down.
10. Place the scones on the baking tray leaving a gap between each one.
11. Beat the egg and brush over the top of each scone.
12. Sprinkle some cayenne pepper on the top.
13. Bake in the oven for 15 to 20 minutes until the tops are a nice golden brown and when pressed the scones seem quite firm to the touch.
14. Remove from the oven and allow to cool on a wire rack.
15. Then can be served warm.