June 24, 2014
I have a long history with scones, or at least with my attempts to make them. One day it’s simply stopped working for me. I was preparing a dough as always, adding some extras like fruits or cheese and they refused to look good. It tasted ok, but looked like flat cookies. There was a surprise, anger, frustration and refusal. Whenever I told anyone about my failures people didn’t want to believe. Yesterday I’ve been trying to make ones with raspberries and it went so wrong that I wanted to give up. Tomasz simply asked if it has happened again, and I had to admit that it’s impossible for me to make scones.
Today something has changed. I’ve decided to follow someone’s recipe step after step and - miracle - it did work out! Thank you Natalie for posting this recipe and making my day. I hope that my “scone’s bad lack“ ended with today’s victory.
You will need:
- 1 & 1/2 cup flour
- 1 tsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- pinch of pepper
- 110g cold butter , cut in cubes
- 1/2 egg (the other half you use for brushing)
- 4 tbsp cold milk
- 1/2 cup greek yoghurt
- 1/2 cup feta cheese cut in small cubes
- 1 tbsp chives, chopped
- 1 tbsp thyme, chopped
- powdered paprika
- 1/2 egg for brushing
Heat an oven to 180*C.
In a bowl mix dry ingredients and add cold butter cut in small cubes. Work it with your hands so butter will combine with dry ingredients. In another bowl mix 1/2 beaten egg, milk and yogurt. Make a hole in the middle of dry ingredients and add the wet ones. Mix only so the ingredients will combine, very delicately. Add feta and herbs and disturb them evenly in a dough. But don’t kneed it.
Flatten the dough so it’s 1 cm thick and cut circles with a glass or a cutter.
Brush each scone with an egg and sprinkle with salt, pepper and powdered paprika.
Bake for about 15 minutes.