I know! Feta in a scone? It’s to die for. These taste like the best little biscuits ever. They’re very light (not in calories…unless you eat them before 33 p.m.ofcourse), like little clouds of pure delight. They’re slightly tangy from the Greek yogurt. The specks of green dill make them elegant (and healthy!) and the chunks of feta, oh that delicious feta, creamy, cheesy goodness. Need I say more? Of course not!! Get up and make a batch as soon as possible!!!
Feta & Dill Scones
- Dry ingredients:
- 3 cups all purpose flour, plus more for kneading
- 2 tablespoons baking powder
- 2 tablespoons dried dill
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Wet Ingredients:
- 3/4 pound cold unsalted butter, diced
- 3 large eggs, beaten
- 1 cup Greek Yogurt
- 1 cup diced feta cheese (I highly recommend a sheep's milk kind like "Dodonis")
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
Preheat the oven to 400 degrees.
It is most important to make sure that your wet ingredients are COLD.
Combine all of the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds until the ingredients are well combined.
Add the diced butter and mix on low speed until the butter is coated with the dry ingredients and it becomes pea sized.
Whisk the eggs and yogurt and then add to the mixer. Mix on low speed just until everything comes together. The dough will be very wet.
Fold in the feta being careful not to mash them up too much. Chunks of warm feta in the scones are truly delightful 😉
Flour your work surface generously and place the dough on top of it.
Roll the dough 3/4 inch thick. Cut it into your favorite shape. I like cutting it with a square cookie/biscuit cutter. You can use a knife: just shape the dough in a circle (3/4 inch thick), then cut it just like you would a pizza (triangle shapes). This way you don't have any scraps to roll out again 🙂 Have fun with it. It's your creation 🙂
Place the scones on a baking sheet lined with parchment paper.
Brush the tops with egg wash.
Bake for 20-25 minutes or until the outside is golden brown and the inside is fluffy.