Fresh dill and salty cheese is a match made in heaven; that’s why I’ve combined the two in this Savoury Dill and Feta Scones. Light and fluffy, it’s hard to eat just the one!
In our home, dill is a common ingredient and flavour profile. We love dill – especially when it comes to pickles! But, we don’t just eat any old dill pickle. We have one particular brand and flavour that we buy and will only buy that one brand no matter how good a sale might be on another brand. We love the Bick’s Polskie Ogorki. If you’ve never tried them, Dear Reader, I highly encourage you to do so.
They are very dilly and perfectly sweet with just the right amount of tang and crunch. I’m sure you won’t be disappointed! Unfortunately, these Savoury Dill and Feta Scones do not have any dill pickles in them, but they are loaded with lots of fresh dill, which is even better!
Savoury Dill and Feta Scones are a perfect dinnertime option for the tired old bread roll – not that there’s anything wrong with a bread roll, but why not switch it up a bit? With these scones, you’ll not only get the aromatic pungency of fresh dill – and, of course, the flavour – but, you’ll also get that salty component from the crumbled feta. Dill and feta are like salt and pepper – a match made in food heaven.
These scones, which could just as well be referred to as biscuits, are very light and fluffy. I tend to butter my scones before eating them, but these were moist and very flavourful, so no butter was required. And, even though they would pair very nicely as a side to some grilled salmon or baked cod or tilapia, Savoury Dill and Feta Scones would also be great paired with grilled chicken, or crispy fried calamari. Are you seeing a seafood and dill trend here?
And, lastly, when it comes to pairing, you could do what I did and simply pair the Savoury Dill and Feta Scones with a cup of very hot coffee. I don’t care if the scone is savoury or sweet, in my humble opinion, nothing beats a freshly baked scone and a cup of java!
As I have mentioned before in other recipe posts here at Lord Byron’s Kitchen, using fresh ingredients is always preferred, however, when a recipe such as this Savoury Dill and Feta Scones recipe comes along, which uses very few ingredients, it’s important to use the best ingredients you can afford. Fresh dill costs less than two dollars for an entire bunch, and feta ranges greatly in price. You can find one cup of feta for about five to six dollars, or go completely high end in the range of twenty dollars or more.
When I buy feta, I usually buy the pre-crumbled feta, because I find it to be less salty than the block of feta that’s floating in the brine. Also, when it’s pre-crumbled, I can easily guess the amount I’m buying and how much I will need for my recipe. Either way, I wouldn’t pay more than ten dollars for a cup or so of crumbled feta. Scones are considered peasant food, so don’t make it too complicated.
In a bind, substitute the feta with cheddar or goat cheese. Both would work perfectly well in this recipe. My only word of caution for this recipe is to not substitute the fresh dill with dried dill. The scone will still rise and look great, but the taste will be mediocre at best. There’s a time and place for dried dill and these Savoury Dill and Feta Scones are not it! Enjoy!!
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Savoury Dill and Feta Scones
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 cup salted butter, cold, cut into cubes
- 3/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 cup fresh dill
- 1 cup feta, crumbled
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- In a food processor, add the flour, butter, sugar, salt, and baking powder. Pulse until the mixture comes together and looks like course sand.
- Transfer the mixture to a mixing bowl. Stir in the milk - just until incorporated. Add the 3/4 cup of the feta and the dill. Fold into the batter.
- You can pat the entire mixture into a thick disc-like shape and cut the dough into 8 even wedges, or you can scoop the batter onto the prepared baking sheet using a large spring-release scoop, like I have done.
- Give the scones room to grow during the baking process. Top with the leftover feta and bake for 18 minutes.
- Allow the scones to cool for 5 minutes before transferring to a wire cooling rack to finish cooling. Otherwise, after the 5 minutes of cooling, these scones can be served right away.
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