Description
These Goat’s Cheese, Dill and Onion Savoury Scones are a delightful combination of creamy goat’s cheese, fresh dill, and sweet caramelized onions baked into tender, flaky scones. Perfect for breakfast, brunch, or a savory snack, these scones offer a flavorful twist on a classic recipe with a wonderfully soft and crumbly texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients & Flavorings
- 4 tbsp cold unsalted butter, cubed
- 1 cup crumbled goat’s cheese
- 2 tbsp fresh dill, chopped
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 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 and ensure even baking.
- Cook Onions: Heat olive oil in a pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and golden, about 8 minutes. Remove from heat and allow to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add Cheese, Dill, and Onions: Stir in the crumbled goat’s cheese, chopped fresh dill, and the cooled cooked onions evenly throughout the flour and butter mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg until fully blended.
- Form Dough: Pour the wet ingredients into the dry ingredients. Gently mix just until combined, taking care not to overwork the dough to keep the scones tender.
- Shape Dough: Turn the dough out onto a floured surface. Pat it gently into a 1-inch thick round shape.
- Cut Scones: Cut the dough round into 8 even wedges and place them onto the prepared baking tray, spacing them apart slightly.
- Brush with Milk: Lightly brush the tops of each scone with a little milk to promote browning during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the scones turn golden brown and are cooked through.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm for best flavor and texture.
Notes
- Do not overmix the dough to ensure soft, flaky scones.
- Use cold butter to help create a tender, crumbly texture.
- Fresh dill can be substituted with dried dill if fresh is unavailable (use about 1 tsp dried).
- Serve these scones warm with butter or alongside soups and salads.
- Store any leftovers in an airtight container and reheat gently before serving.
