Description
These Halloumi Herb 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.
Ingredients
Units
Scale
- 1 stick butter cold
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp fresh thyme
- 1 1/2 tsp fresh rosemary
- 1 tsp sage
- 1/2 tsp black pepper
- 3/4 cup heavy cream
- 1 egg
- pinch of salt
- 9 oz halloumi cheese
Instructions
- Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper, set aside.
- Cut the halloumi cheese into bite sized pieces and place in refrigerator.
- Mix together flour, fresh herbs and a pinch of salt and black pepper.
- Cut butter into cubes and scatter in flour mixture. With a fork or pastry cutter, cut butter into mixture while rotating bowl until the pieces of butter are the size of a pea.
- Beat one egg and set aside.
- Add halloumi, heavy cream and the beat egg. Mix with spoon to combine all ingredients.
- Use hands to form into a small, flat disk.
- On a lightly floured surface make a 2″-2 1/2″ by 8″ inch disk and cut 8 triangles.
- Brush heavy cream on top and bake for 25 minutes. Allow to cool and enjoy right away!
Notes
- Make sure everything remains cold when combining ingredients. Place in freezer or fridge in between steps if necessary.
- Rotate the bowl when cutting the butter into the flour. It will ensure even butter pieces throughout.
- These scones will last stored in an airtight container up to 2 days, but can be frozen up to 3 months.
- Prep Time: 30
- Cook Time: 25