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
- Preheat the oven to 200C/180C Fan/400F
- Line a couple of baking trays with silicone mats or parchment paper.
- 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)
- Add the butter and process until the flour and butter is mixed to a coarse breadcrumb like texture.
- 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.
- Tip out onto the work surface and spread out a little.
- 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.
- Lightly flour the work surface and roll out the dough to an inch thick.
- 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.
- Place the scones on the baking tray leaving a gap between each one.
- Beat the egg and brush over the top of each scone.
- Sprinkle some cayenne pepper on the top.
- 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.
- Remove from the oven and allow to cool on a wire rack.
- Then can be served warm.