Herb and Feta Scones

Pasta pastry poachaBabies and kidsLegendary Turkish brunchAfternoon tea partyFeasts festivities farewells

Jul 19

Fresh poacha aroma in the kitchen!

The tantalizing scent of freshly baked poacha wafting from the kitchen was enough to summon the household together, like a rings's call drawing them to the heart of the home… a delicate, and savoury treat!
I introduce you a homemade, tasty, and nutritious snack for school, travel, work or parties! These savoury Herby Scones have a crisp tender crust with a soft center. The cheese filling gives extra taste and nutrition to these savoury pastries.
Enjoy this delicacy along with your favourite drink: a cup of hot tea or a glass of cold fruit juice! …
And admire the ingenuity of humble home cooks while enjoying creative gourmet foods!

HERB & FETA SCONES: An easy, delicate, and savoury poacha

Note: By clicking on the video, you allow third parties (YouTube and Google) to access your data. Visit our privacy policy for more info.

Ingredients

For the dough:

2 eggs (1 yolk for decoration)
250 g butter
½ cup (~100 g) grapeseed oil
½ cup (~120 g) yogurt
1 small (~100 g) carrot
1 bunch (~50 g) fresh dill
2 tbsp (~30 g) sugar
1 tbsp (~10 g) baking powder
2 tsp (|15 g) salt
4 cups (~610 g) flour

For filling: (optional)

200 g Feta cheese or mozzarella cheese

Notes from the Kitchen

* Make sure to add the baking powder last to prevent the dough from rising early or too fast.

** Make sure to leave enough space between the scones for they will expand while baking

Directions

PREPARATIONS
Herbs and cheese:
Wash and peel the carrot, grade with fine teeth, and set aside.
Wash the dill drain its excess water. Discard its thick and hard stems then mince and set aside.
Divide the feta into bite-sized small squares or (grade the mozzarella coarsely) and set aside

The Dough:
Place the softened 250 g of butter in a large bowl. Add 1 whole egg and e egg white, (Place 1 egg yolk into a separate plate), drizzle ½ tbsp of olive oil over it, mix and set aside.
Then, add the rest of the dough ingredients into the large bowl. Pour ½ cup of grapeseed oil, 1 cup of yogurt, 2 tbsp of sugar, and 2 tsp of salt, 4 cups of flour, and 1 tbsp of baking powder (*).
Knead the ingredients until they transform into a homogenous, smooth, and soft dough.
Then, add the grated carrot and minced dill into the bowl and continue kneading until all the ingredients mingle well.

FORMING:
Take a handful of dough and shape it into 0.5 cm thick circle.
Place a piece of feta cheese in the middle of this circle. Fold the circle in half to form an elliptical shape and coin the edges by pressing with your fingers to seal the dough.
Place the scone / poacha on an oven tray with the coined face down(**).
If you prefer not to use a cheese filling, just for the dough into smooth balls and place them onto the oven tray.
Finally, coat the scones with the egg yolk-olive oil mixture and place them into a 380 F (or 190 C) oven.

BAKING
Bake the scones in 380 F favourite setting oven for 25-30 minutes, until they turn a beautiful golden brown.
Rest the Herby Scones for 5-10 minutes before serving.

SERVING
Serve the Herby Scones warm along with your favourite drinks; a cup of warm tea or a glass of cold juice.
Enjoy the buttery crust!

You may also like...