Halloumi and Mint Scones
Perfect for lunch boxes, party food or just a delicious savoury treat, these light and fluffy scones are flavoured with the classic combination of halloumi and mint.
Servings 8
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
Cooks Notes
Greek yogurt can vary in thickness if yours is quite runny, do not add all at once, as you may not need quite so much.
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.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning or fillings.)