Halloumi and mint is a classic flavour combination which goes well. Baked into fluffy, Halloumi and Mint Scones, it is divine.
I am a huge fan of sweet scones but savoury scones can be pretty darn good too. You may be familiar with the classic cheese scone but these are next level.
Scones have a bit of a reputation for being a bit tricky to make. Which I think is generally unwarranted. Just follow my tips below and treat the dough gently.
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.
How to serve these versatile scones
I particularly like them warm from the oven, split and filled with butter. They make a great addition to a lunch box served as they are, or filled with savoury filling such as ham.
Delicious served with soup or as part of a picnic or party spread. The choice is yours.
I have made these scones using a 7cm (3in) round cutter. For parties or pre-dinner nibbles (another great way to serve them), I make mini scones with a 3-4cm (1½ - 2in) 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.
Store
Scones are best eaten on the day that they are made but will keep in an airtight container in a cool place for up to 3 days.
Freeze for up to 3 months
Refresh older scones of frozen scones by warming through in a low oven or split and lightly toast.
Ingredients
- Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-rising flour in the US is different to the self-raising flour we have here in the UK. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) plain flour. )
- Butter – I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. The butter for this recipe should be cold and cubed which helps you rub it into your flour without heating it up too much as you work it.
- Halloumi Cheese – a semi-hard cheese traditionally made in Cyprus from a mixture of sheep's and goat's milk, although many modern versions also contain cow's milk. It has a distinctive firm, slightly "squeaky" texture and, unlike many cheeses, it holds its shape when heated, making it ideal for grilling, frying or in this case baking.
- Mint – I have used fresh mint in this recipe as I think it has the best flavour, however, one of my readers reports making these scones with dried mint successfully.
- Greek yogurt or Greek-style yogurt – is yogurt that has been strained to remove some of the whey, giving it a thicker, creamier texture while retaining yoghurt's characteristic tangy flavour. For this recipe, use a yoghurt with around 5% fat for the best balance of richness and texture. I like to use Total Yogurt.
- Beaten egg or milk – to glaze
Step-by-step Haloumi and Mint Scones
Step 1
Rub the butter into the flour, stir in the mint and haloumi. Add the yogurt and mix to a soft dough.
Step 2
Roll the dough and cut into eight scones.
Step 3
Place on a baking sheet and brush the tops with beaten egg or milk.
Step 4
Bake until risen and golden. Place on a wire rack to cool.
Halloumi and Mint Scones
Ingredients
- 225 g (8oz) self-raising flour plus extra to dust
- 50 g (2oz) butter cut into dice
- 100 g (3½oz) halloumi cheese cut into small dice
- 1 tablespoon chopped fresh mint
- 150 ml (¼pt) 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 225g flour in a mixing bowl and rub in 50g butter until the mixture resembles fine breadcrumbs. Stir in 100g haloumi and 1 tablespoon mint.
- Add 150ml 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.
Notes
Pin for Later
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