Dinner · Snack time

Feta and Chive natural yogurt scones

There are days when it feels like life has punched you straight in the stomach and left you on the ground. These are the days that come out of the blue and hurt the most. Sometimes no matter how hard you try or how hard you work, luck just isn’t on your side. So what do you do when life deals you one of its unfair blows? Well you get up, dust off, move on stronger and show them what the hell you’re made of. But not before putting on that onsie, grabbing a glass of wine/beer/neat gin and eating the heck out of some carbs. Bring it!

These scones come from the woman who knows all there is about biscuits. If she doesn’t know it, then it’s not worth knowing. In fact the same goes for pies, chocolate, amazing photography and just being all round awesome. So I knew when I wanted some food induced comfort she was the one to go to. Throw feta and chives into the mix and I’m putty in your hand.

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These scones are warm, soft, comforting carby hugs. Tang comes from the natural yogurt, salty and creamy feta add that savory hit, whilst the chives bring a gorgeous hint of mellow onion. Topped with a toasted parmesan top, oh mama! I waited as long as it took for me to find a plate, knife and butter before cracking one of these open fresh from the oven and shoving it in my mouth. Who am I kidding, I didn’t even bother to find the plate.

First we throw flour, bicarbonate of soda, baking powder, salt and fresh cracked pepper into our bowl. Cubed cold butter gets added to the mix too. Then we get our hands dirty and rub in the butter till we’re left with some large butter flakes. There is something so therapeutic about mixing in butter by hand. It’s gives you precious time to focus and appreciate the smaller acts of life.

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Beaten egg, natural yogurt and a few splashes of water are going to make this into a moist (yeh I said it!) tangy dough. I use a knife to mix the wet into the dry. It’s something my mum always told me to do and I don’t know why but I just do it. I could hazard a guess but I wont. I’m pretty sure I’d be wrong anyway.

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Then we dump our dough onto the counter and add big fat feta crumbs and chopped chives. A few kneads later, a few pieces of feta gone missing, and we have our beautiful dough – ready for patting, cutting and baking.

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Now we could pop these into the oven just as they are, but where would be the fun in that? Egg wash as our glue is then topped with freshly cracked pepper and sea salt, not to mention a heavy-handed grated of parmesan. Oven toasted parmasen adds that extra salty cheesy kick on top. There is never too much cheese in a dish. Ever.

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Recipe adapted from Joy The Baker. Makes about 12 two inch scones.

Ingredients

3 cups of plain flour

2 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1 tablespoons of light brown sugar

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 1/2 sticks cold unsalted butter, cut into small cubes

3/4 cup natural yogurt

3 tablespoons cold water

1 egg

3 tablespoons chopped chives

100 grams feta, crumbled

1 egg, beaten for egg wash

freshly cracked salt and pepper

Big grating of parmesan

Steps

  1. Pre-heat oven to 200C (400F) and line two baking trays with grease-proof paper. Ensure shelves are in the center and top half of the oven.
  2. Mix flour, salt, pepper, baking powder, bicarbonate of soda and sugar in a bowl. Add the cold cubed butter. Cut the butter into the flour mix using either hands or a pasty mixer till incorporate and some large flakes of butter still remain.
  3. Lightly whisk the egg, natural yogurt and water together and then tip into the flour mix. Using a knife combine the wet into the dry till it comes together as a shaggy dough.
  4. Tip dough onto the counter and pile on the crumbled feta and chives. Bring dough altogether with a few kneads until everything is incorporated.
  5. Pat, or roll, to 1 inch high and cut out scones using a 2 inch cutter. Just keep bringing the dough back together once scones have been cut out, till all the dough is used.
  6. Place on the lined baking trays and bake for 12-15 minutes until golden on top. Best enjoyed warm, but will keep up to two days in an air tight container.
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3 thoughts on “Feta and Chive natural yogurt scones

  1. They look gorgeous!!! my mouth was watering just looking at them. Your right, when life knocks you down immerse yourself in baking, it consumes you and helps you forget the bad days. Lucky Chris….

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