Whilst I am a huge fan of sweet scones, savoury scones can be pretty darn good too. As part of the spread I did for the Great Bloggers Bake Off I made Haloumi and mint scone. They turned out to be absolutely delicious. Haloumi and mint is a classic flavour combination which goes well. Baked into a fluffy scone mixture it is divine.
Versatile Scones
I particularly like them warm from the oven, split and filled with butter. They also make a great addition to a lunch box served as they are, or filled like a roll. Delicious served with soup or as part of a picnic or party spread. The choice is yours. I made these scones using a 7cm round cutter but, for parties or pre-dinner nibbles (another great way to serve them), I make mini scones with a 3-4cm cutter. Rolled to the same thickness as, no one wants a flat scone! When making smaller scones watch the cooking time, they usually cook a minute or so quicker.
step by step Haloumi and Mint Scones
Haloumi and Mint Scones
Ingredients
- 225 g self-raising flour plus extra to dust
- 50 g butter cut into dice
- 100 g haloumi cheese cut into small dice
- 1 tablespoon chopped fresh mint
- 150 ml Greek yogurt
- beaten egg or milk to glaze
Instructions
- Preheat the oven to 220℃/200℃ fan/gas mark 7. Lightly grease a baking sheet.
- Place the flour in a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the haloumi and mint.
- Add the yogurt and mix to a soft dough.
- Roll out the dough on a lightly floured work surface to about 3-4cm thick and cut out eight 7cm scones, gathering up the dough and re-rolling as required. Place on the baking sheet.
- Brush the tops with a little beaten egg or milk. Bake in the centre of the oven for 12–15 minutes until risen and golden.
- Allow to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Hints, Tips and Variations
- The most important thing to remember when making scones is to handle the dough as lightly as possible.
- Do not roll the dough thinner than 2cm thick 3 or even 4cm is ideal.
- When re-rolling the dough bring the trimmings together gently, taking care not to overwork the dough. Try to re-roll as little as possible and don't worry if they are not a perfect shape better to have light, fluffy misshapen scones then dence, heavy perfectly shaped scones.
- Make sure you use a very hot oven and preheat before baking.
- Try making the scones with cheddar cheese and fresh thyme for a tasty variation.
Linda KERR says
Scones turned out yummy! Didn't have fresh mint just used dried. I didn't roll out just placed dollop on tray and flattened slightly, gave them a rustic look. Went perfect with my carrot and red pepper soup. Will definately make again
Jacqueline Bellefontaine says
Delighted that you enjoyed them and I love how you made the recipe even easier to save rolling out. Thank you for commenting and rating the recipe I love to hear how people get on with my recipes.
Steve says
Hi
I make lots of Artisan Scones but have never considered this combination, my customers will love them and I will send you a picture when I have made them. Many thanks. Where can I find more Scone Recipes of yours?
Steve
Jacqueline Bellefontaine says
I hope you enjoy them when you make them I'm sure you will I look forward to seeing your pictures. I now have a baking blog onlycrumbsremain.co.uk where i share most of my baking recipes now. Although I have yet to add some scone recipes but hopefully soon.
Kirsty Hijacked By Twins says
I love savoury scones and these look and sound so tasty! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine says
Thank you Kirsty.
Jessica Cantoni says
OMG these looks amazing. Also, my two fave things: halloumi and mint! Will give these ago, maybe in the summer as mint always makes me think of then.
xx
Jacqueline Bellefonatine says
They will be great in Summer. Although you can get mint all year round I think it always tastes better in summer.
Sarah James @ Tales From The Kitchen Shed says
Your scones look delicious Jacqui. I love a savoury scone, haloumi and mint is fab idea, definitely a recipe to try. Pinning for later x
Jacqueline Bellefonatine says
Thank you Sarah I hope you enjoy them.
Mandy says
Ooh I love halloumi but have never had it in a scone! What a fantastic idea. Thanks for linking up with #CookBlogShare X
Jacqueline Bellefonatine says
Thank you Many I think it works well and its a pleasure linking to #CookBlogShare
Louise Fairweather says
Oh these sound and look delicious! I always go for sweet scones - should try some more savory ones #cookblogshare
Jacqueline Bellefonatine says
I confess I do prefer sweet scones myself but these are really tasty too.
Corina says
I also love halloumi and mint together but I've never put halloumi in a scone either! I think I usually just fry it then have it with a salad - Definitely good to be a bit more adventurous with it though.
Jacqueline Bellefonatine says
I like the way the little cubes of cheese stay firm in the scones, it works for me.
Eb Gargano / easypeasyfoodie.com says
Oh these sound so good, Jacqui! I love mint and halloumi, but would never have thought of putting them in a scone. Bet they taste FAB!! Eb x
Jacqueline Bellefonatine says
Thanks Eb Well I liked them as did the rest of the family:)
Jenny Paulin says
i have never tried haloumi with mint together before but I will take your word how well they go together. your scones are such a gorgeous golden colour and have such a great rise on them too, with the nuggets of golden cheese bubbles. yum x
Jacqueline Bellefonatine says
Thank Jenny, It a common flavour combination in Greek Cookery. I love it