Humous Scones (Printer-friendly)
Savory, hummus-enriched scones with a golden crust and optional herbs, feta or sesame for extra flavor.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ⅓ cup hummus, store-bought or homemade
06 - ⅓ cup milk, dairy or plant-based
07 - ¼ cup unsalted butter, cold and cubed
08 - 1 large egg
→ Optional Add-ins
09 - 2 tablespoons chopped fresh parsley or chives
10 - ¼ cup crumbled feta cheese
11 - 1 tablespoon toasted sesame seeds
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - Add the cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the hummus, milk, and egg until smooth and well combined.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Avoid overworking the dough to keep the scones tender.
06 - Gently fold in chopped herbs, crumbled feta, and toasted sesame seeds if using, distributing them evenly throughout the dough.
07 - Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round. Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet. Gently re-roll scraps and continue cutting until all dough is used.
08 - Brush the tops of the scones with a little milk and sprinkle with extra sesame seeds or herbs if desired.
09 - Bake for 18 to 20 minutes until the scones are golden brown and well risen. Transfer to a wire rack to cool slightly before serving warm.
# Expert Tips:
01 -
- The hummus replaces half the butter you would normally need, so these scones stay tender without feeling heavy.
- They walk a line between savory pastry and quick bread that makes them equally good at breakfast and alongside soup at dinner.
02 -
- Overworking the dough will give you hockey pucks instead of scones, so stop mixing the moment everything is moistened.
- Twisting the cutter seals the edges and prevents rising, so press down firmly and lift straight up.
03 -
- Pop the mixing bowl with the cubed butter and flour into the freezer for five minutes before rubbing if your kitchen runs warm.
- Using a really well-stirred, thick hummus gives the best flavor, so avoid the watery layer at the top of the tub.