Savory Halloumi Scones

These Savory Halloumi Scones are herby, buttery, delicious and are perfect for a bread basket on a Thanksgiving table or a mid day treat. Rosemary, thyme and sage give these scones flavor but the Halloumi adds richness and saltiness. 

I love scones. They are one of my most loved baked goods to make and eat. I was thinking how we’re a few weeks away from Thanksgiving, and what I’m going to bring to the table. When you bake these Halloumi Herb Scones it will smell divine in your kitchen. You’re going to want a good amount of halloumi too. It’s this fantastic creamy, springy and salty cheese. It’s versatile, and makes a great savory addition to these scones. 

Thanksgiving is my favorite holiday. The color of the leaves are at their peak, the air is super crisp and the kitchen is always smelling of rosemary, thyme, onions, garlic, the list goes on. I created these Halloumi Herb scones to make it to the Thanksgiving table, or honestly every day during the cold months. Adding lots of fresh herbs, salty halloumi baked until the scones are golden and the cheese has browned. 

How to make savory halloumi scones

1 – Whisk together flour, fresh herbs, baking powder and the salt. 

2 – Cut the block of halloumi into bite sized pieces and place in refrigerator until ready

3 – Cut butter into cubes and scatter in flour mixture

4 – Using a fork or pastry cutter, cut the butter until it resembles a sandy texture with some pieces the size of a pea. 

5 – Mix the cold cream and beat egg into the flour/butter mixture with a fork until its mostly combined. 

6 – Using your hands, press the dough together into a small disk

7 – On a flour surface, press disk to about 8” diameter and about 1 1/2-2” thick. Cut into 8 pieces.

8 – Brush cold heavy cream or a beat egg on top and bake until golden brown. 

9 – Allow to cool and enjoy by itself, with a little butter or honey.

 Tips + tricks

1 – Make sure everything remains cold when combining ingredients. Place in freezer or fridge in between steps if necessary. 

2 – Rotate the bowl when cutting the butter into the flour. It will ensure even butter pieces throughout. 

3 – These scones will last stored in an airtight container up to 2 days, but can be frozen up to 3 months. 

Happy baking!

If you do try these Savory Halloumi Scones, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!

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