Description
Tender, flaky savoury scones studded with tangy goat’s cheese, bright dill, and gently softened onion, perfect warm from the oven for brunch or alongside soup.
Ingredients
- All-Purpose Flour: 250 g (2 cups)
- Baking Powder: 1 tablespoon
- Unsalted Butter: 60 g (4 tablespoons), cold and cubed, plus a little extra for sautéing
- Salt: ½ teaspoon
- Onion: 1 small, finely chopped
- Fresh Dill: 2 tablespoons, finely chopped
- Goat’s Cheese: 100 g, crumbled
- Milk: 120 ml (½ cup)
- Egg: 1, beaten (for brushing the tops)
Instructions
- Preheat Your Equipment: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Combine Ingredients: Sauté the finely chopped onion in a little butter over medium heat until softened. In a large bowl, whisk together the flour, baking powder, and salt. Use a pastry cutter or fingertips to rub the cold cubed butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the chopped dill, softened onion, and crumbled goat’s cheese.
- Prepare Your Cooking Vessel: Have your prepared baking sheet nearby and lightly flour a clean work surface for turning out the dough.
- Assemble the Dish: Pour the milk into the dry mix gradually, folding gently until a soft dough forms. Turn the dough onto the floured surface and pat or roll to about 2 cm (¾ inch) thick. Cut rounds with a cookie cutter or glass.
- Cook to Perfection: Place the scone rounds on the lined baking sheet, brush the tops with the beaten egg, and bake in the preheated oven for 15 to 18 minutes until puffed and golden.
- Finishing Touches: Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a wire rack. Optionally brush with a touch of melted butter for extra sheen.
- Serve and Enjoy: Serve warm, split with butter, or alongside soup, salad, or a cheese platter. Enjoy immediately for best texture and flavor.
Notes
- Cold Butter: Keep butter cold until you cut it into the flour to ensure flaky scones.
- Do Not Overwork: Handle the dough gently to avoid tough scones.
- Make Ahead: Dough can be chilled for up to 24 hours before baking, or unbaked scones can be frozen for up to 2 months.
- Reheat: Warm in a 160°C (320°F) oven for 5 to 7 minutes to revive texture.
Nutrition
- Serving Size: 1 scone (approx 70 g)
- Calories: 220
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: goat cheese scones, savoury scones, dill and onion scones, brunch recipes, easy baking, savoury baking