* Exported from MasterCook *
Scones, Feta with Dill and Chives
Recipe By :Katelyn Theofanis
Serving Size : 0 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour -- plus more for dusting
2 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoon fresh dill -- coarsely chopped
1/4 cup chives -- chopped small
1/2 cup unsalted butter -- cubed and cold
1 cup feta cheese -- crumbled
1 cup heavy whipping cream -- plus 1 tablespoon for egg wash
1 large egg -- room temperature
In a large bowl, whisk together the flour, sugar, baking powder,
salt, and black pepper. Stir in the fresh dill and chives.
Using a pastry blender or two forks, cut in the cold, cubed butter
until crumbly and mixture resembles small peas. Carefully stir in the
feta, just until incoporated.
Pour the 1 cup of cream into the mixture, stirring only until the dry
ingredients have moistened and mixture holds together when pressed.
Carefully knead into a ball.
Transfer dough ball to a lightly floured surface. Gently press dough
into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment
lined sheet tray, leaving about 1-inch between each. Place tray into
the refrigerator and allow to cool for about 20 minutes.
While scones are in the refrigerator, preheat the oven to 425F. In a
small bowl, whisk together the egg and 1 tablespoon of cream. After
20 minutes, remove the tray of scones from the refrigerator. Brush
each scone with the prepared egg wash (you will probably not use all of it.)
Bake scones for about 18 to 20 minutes, or until tops are golden.
Allow the scones to cool slightly before eating.
MAKE-AHEAD - With a shelflife of 3 days (even longer if stored in the
refrigerator), these scones can easily be made in advance.
They are best served within 24 hours of baking for maximum freshness.
Can scone dough be made in advance? Yes, you can make and portion the
dough ahead of time. Refrigerate until firm before covering the tray
in plastic wrap. Egg wash and bake before serving.
STORAGE - Store scones in an airtight container at room temperature
for up to 3 days, or up to 5 days in the refrigerator.
FREEZE - Transfer cooled scones to a freezer-safe zip-top bag or
airtight container. Separate layers with wax paper. Freeze for up to 3 months.
S(Internet address):
https://sugarylogic.com/feta-scones-with-dill-and-chives/
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Per Serving (excluding unknown items): 3350 Calories; 220g Fat (58.8%
calories from fat); 66g Protein; 281g Carbohydrate; 9g Dietary Fiber;
920mg Cholesterol; 4382mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4
Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 41 Fat; 2 Other Carbohydrates.
NOTES : 2024 - 0211