Scones with Za’atar and Feta are savory quick breads filled with yogurt, feta, cheddar, za’atar, chives and sesame.

Scones with Za’atar and Feta

By Sue Lau | Palatable Pastime

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Scones with Za’atar and Feta is my recipe of the day with the blogging group Bread Bakers. We group together once monthly to post new bread recipes on changing topics. For January, we are sharing Mediterranean bread recipes. Glad you could join us!

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For my recipe, I chose to do some scones which are heavily inspired by the Pull-Apart scones from Yotam Ottolenghi. He is very well known for creating Mediterranean recipes with influences from around the globe.

In this case, the scones are flavored with Za’atar and Feta in scones which are traditionally Scottish. I went with his idea of using the za’atar with feta, cheddar and sesame.

I was very interested in trying his technique of adding dry pectin to the dough. While he uses his in gluten-free baking to stabilize dough, it also helps dough retain moisture. So I added some in to my ingredients as well. Even though they are not gluten-free.

The rest of his recipe was mostly a guideline, as you find mine differs in a number of ways involving times and ingredient amounts. I did add the lemon juice while he did not. I didn’t see any point in wasting it. And it adds a nice tang that goes perfectly with feta and the other ingredients.

The flavor is yummy overall, and would pair perfectly with Greek foods or similar cuisines. I hope you enjoy as much as I did. Now what have the other Bread Bakers prepared?

Bread Bakers

Mediterranean Breads

• Bazluma from Magical Ingredients
• Cheese Fatayer from Sneha’s Recipe
• Egyptian Mahlab Bread from Food Lust People Love
• Halloumi Cheese, Olive, and Mint Bread from Cook with Renu
• Ka’ak Asfar from Karen’s Kitchen Stories
• Olive Oil Blueberry Muffins from A Day in the Life on the Farm
• Pita from Passion Kneaded
• Scones with Za’atar and Feta from Palatable Pastime
• Sourdough Man’oushe (Za’atar Flatbread) from Zesty South Indian Kitchen
• Vasilopita from A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Scones with Za’atar and Feta

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Scones with Za’atar and Feta

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Scones with Za'atar and Feta

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5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Course Bread, Quick Bread, Scones

Cuisine Mediterranean, Scottish

Servings 8

Calories 316 kcal

Equipment

• parchment paper; baking pan, silicone brush, food processor with shredding blade.

Ingredients

  

1x2x3x

Dry Mix:

• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1/4 teaspoon powdered pectin optional
• 1 tablespoon za'atar seasoning
• 3 tablespoons dried chives
• 1 lemon zest of
• 1-1/2 ounces shredded cheddar cheese
• 4 ounces crumbled feta cheese
• 1/2 cup frozen butter shredded

Wet mix:

• 1 large egg lightly beaten
• 1/3 cup plain thick Greek yogurt
• 1 lemon juice of
• 2 tablespoons heavy cream

Sprinkle:

• 2 tablespoons heavy cream
• 1 teaspoon toasted sesame seeds
• 1 teaspoon za'atar seasoning

Instructions

 

• Preheat oven to 400F.
• Combine dry ingredients except butter, tossing cheeses to thoroughly coat with flour.
• Shred the butter with a food processor fitted with the large hole shredding blade.
• Then add in the butter to disperse it throughout, trying not to handle it.
• Whisk together the wet mix, then form a well in the dry mix and pour wet mix into it.
• Gently fold the flour into it until it is taken up, then knead gently a few times so the dough forms a ball.
• Place dough on a pizza pan lined with parchment paper, gently patting into a flattened disk and firming up edges.
• Brush dough with the heavy cream for the sprinkle using a silicone brush then sprinkle with seeds and seasoning.
• Cut dough into eight pie wedges without separating.
• Bake dough for fifteen minutes, then gently separate the wedges with a pie server so air can circulate around.
• Return to the oven and bake 8-10 minutes more.

Notes

from the kitchen of palatablepastime.com

Nutrition

Calories: 316kcalCarbohydrates: 30gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 512mgPotassium: 119mgFiber: 2gSugar: 3gVitamin A: 653IUVitamin C: 15mgCalcium: 159mgIron: 3mg

Keyword Ottolenghi, savory scones

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