A few years ago I was spending the summer in Vancouver, Canada. I was writing my Master thesis. Every morning I would walk down to this amazing organic coffee and cheesecake place, pull out my laptop and procrastinate the rest of the day. 🙂 This place had these amazing cheesecakes that I simply couldn’t resist trying. As one simply can’t handle cheesecake on a daily basis (considering that most of us want to live a long and healthy life) one day I decided to have my very last delicious treat at this place: a savory scone filled with feta cheese and spinach. I fell in love instantly.
I really don’t like baking. I’m a food blogger and thus I love cooking, but baking…well, let’s just say that I’m not a natural talent when it comes to tossing flour, eggs and butter in pot. Until today, yes, I managed to create a Dishtales version of fantastic savory scones and boy oh boy, Saturday morning (or any other day really) will never be the same boys and girls! Scroll down, spend 20 minutes and a couple of bucks, and I promise: you’ll be surprised how EPIC (did I mention easy?) these scones are.
Happy weekend!
BUY:
- For 12-15 scones
- 250 gr self-rising flower
- 2 tsp baking powder
- pinch of salt
- 50 gr unsalted butter
- 1 egg
- 75 ml milk
- 200 gr crumbled feta cheese
- a handful of fresh spinach leaves (chopped finely)
DO:
- Pre-heat oven to 200C/400F
- Beat the egg and milk in a small bowl
- Sift the self-rising flower in a larger bowl and mix baking powder and salt through.
- Add butter to the bowl (room temperature) and mix all together with your fingers until mixture resembles breadcrumbs.
- Save some of the egg/milk mix (1 tbsp should do) and add the rest to your 'breadcrumb' mix. Knead mixture into a dough. Note that if the dough is too moist you may add some extra flower.
- Add feta cheese and spinach. Mix well.
- Spread some flower on a board and roll out your dough untill about 1.5 cm thick. Grab a small glass (TIP: stick the glass into a bag of flour to avoid stickyness) and press out round (scone) shapes.
- Place the scone shapes on floured baking tray and bake in oven for about 10 minutes or until light brown. After 10 minutes turn off your oven and let the scones rest in your (hot) oven for another 5 minutes. Take them out to cool a bit on a cooling rack.
- You can serve these delicious, savoury scones with about any side dish you like. I chose for a spinach-tomato-cucumber-lemon-olive oil salad as a sider. Refreshing & delicious!
For more savory treats: PRESS HERE !
