Scones with feta and garlic

Scones with feta and garlic

Total: 1 hr 10 min. | Active: 20 min.
Nutritional value / piece: 175 kcal
, Fat: 11 g
, Carbohydrate: 13 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Scone mixture

300 g light spelt flour
¾ tsp salt
150 g feta, crumbled
½ bunch sage, finely chopped
2 garlic cloves, squeezed
2 tbsp sesame seeds
2 ½ tsp baking powder
2 tsp Dukkah (spice mix)
150 g butter, cut into pieces, cold
½ dl water

To shape the scones

1 tbsp water
50 g feta, crumbled
2 garlic cloves, squeezed
1 tbsp sesame seeds
1 tsp Dukkah (spice mix)
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How it's done

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Scone mixture

In a bowl, mix the flour with all the other ingredients up to and including the dukkah. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape the scones

Roll the scone mixture into a square (approx. 20 cm), cut into 16 squares, pull apart slightly. Brush with water. Mix the feta, garlic, sesame and dukkah, spread on top of the scones.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

Good to know
Tip: These scones taste delicious served lukewarm or cold, either as they are or with a little cream cheese.

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