Description
These Goat’s Cheese, Dill and Onion Savoury Scones are a delightful savory treat perfect for breakfast, brunch, or a light snack. Fluffy and tender with the tangy creaminess of goat’s cheese, the fresh aroma of dill, and the sweetness of golden onions, they bake to a golden perfection for a comforting and flavorful bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Butter and Cheese
- 4 tbsp cold unsalted butter, cubed
- 1 cup crumbled goat’s cheese
Herbs and Vegetables
- 2 tbsp fresh dill, chopped
- 1 small onion, finely chopped
- 1 tbsp olive oil
Wet Ingredients
- 3/4 cup milk (plus extra for brushing)
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking.
- Sauté Onions: Heat olive oil in a pan over medium heat, add the finely chopped onions and cook them until they turn soft and golden, approximately 8 minutes. Set aside the cooked onions to cool.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and black pepper to combine thoroughly.
- Incorporate Butter: Add the cold cubed unsalted butter to the dry mixture and cut it in using fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add Cheese, Dill, and Onions: Stir in the crumbled goat’s cheese, chopped fresh dill, and the cooled sautéed onions evenly throughout the mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and large egg until blended.
- Make Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the scones tender.
- Shape Dough: Turn the dough out onto a floured surface and gently pat it into a round about 1-inch thick.
- Cut Scones: Using a sharp knife, cut the dough round into 8 equal wedges and place them on the prepared baking tray.
- Brush with Milk: Lightly brush the tops of the wedges with a little extra milk to help them brown beautifully.
- Bake: Bake the scones in the preheated oven for 15 to 18 minutes, or until golden brown and cooked through.
- Cool & Serve: Allow the scones to cool slightly before serving warm for the best flavor and texture.
Notes
- Do not overwork the dough to ensure soft and flaky scones.
- Use cold butter to create a crumbly texture in the dough.
- Fresh dill is key for bright herbal flavor; dried dill can be substituted at a reduced quantity (about 1 tsp).
- Scones are best enjoyed fresh but can be reheated gently in the oven.
- For a dairy-free version, substitute goat’s cheese and butter with plant-based alternatives.
