Whilst I am a huge fan of sweet scones, savoury scones can be pretty darn good too. As part of the spread I did for the Great Bloggers Bake Off I made Haloumi and mint scone. They turned out to be absolutely delicious. Haloumi and mint is a classic flavour combination which goes well. Baked into a fluffy scone mixture it is divine.
I particularly like them warm from the oven, split and filled with butter. They also make a great addition to a lunch box served as they are, or filled like a roll. Delicious served with soup or as part of a picnic or party spread. The choice is yours. I made these scones using a 7cm round cutter but, for parties or pre-dinner nibbles (another great way to serve them), I make mini scones with a 3-4cm cutter. Rolled to the same thickness as, no one wants a flat scone! When making smaller scones watch the cooking time, they usually cook a minute or so quicker.
step by step Haloumi and Mint Scones
- 225 g self-raising flour plus extra to dust
- 50 g butter cut into dice
- 100 g haloumi cheese cut into small dice
- 1 tbsp chopped fresh mint
- 150 ml Greek yogurt
- beaten egg or milk to glaze
- Preheat the oven to 220℃/200℃ fan/gas mark 7. Lightly grease a baking sheet.
- Place the flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the haloumi and mint.
- Add the yogurt and mix to a soft dough.
- Roll out the dough on a lightly floured work surface to about 3-4cm thick and cut out eight 7cm scones, gathering up the dough and re-rolling as required. Place on the baking sheet.
- Brush the tops with a little beaten egg or milk. Bake in the centre of the oven for 12–15 minutes until risen and golden.
- Allow to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Hints, Tips and Variations
- The most important thing to remember when making scones is to handle the dough as lightly as possible.
- Do not roll the dough thinner than 2cm thick 3 or even 4cm is ideal.
- When re-rolling the dough bring the trimmings together gently, taking care not to overwork the dough. Try to re-roll as little as possible and don’t worry if they are not a perfect shape better to have light, fluffy misshapen scones then dence, heavy perfectly shaped scones.
- Make sure you use a very hot oven and preheat before baking.
- Try making the scones with cheddar cheese and fresh thyme for a tasty variation.
I’m linking up with