foodie friday: feta and chive yogurt scones

baking and cooking were totally not part of my life before i moved to norway. i do remember making cupcakes for valentine’s day my senior year of college – 1 package duncan hines devil’s food chocolate cake mix + 1 can of cherry pie filling. what was i thinking?! i also remember living off a super sized box of red vines for about a week (on clearance, of course). i was a poor college student and thought nothing of it. i think about it now.

anyway, i made these scones (although they seemed much more biscuit-like than scones) earlier this week – the perfect compliment to my grandmother’s kale soup. they are super easy to make, buttery and flaky and may be my new favorite bread.

scones (adapted from joy the baker)

3 c all-purpose flour
1 T sugar
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t cracked black pepper
3/4 c unsalted butter, cold and cut into cubes
1 egg, beaten
3 T cold water
3/4 c plain yogurt
1/3 c chopped chives
3/4 c crumbled feta cheese
1 egg beaten for egg wash
coarse sea salt and paprika for topping

Place rack in the center and upper third of the oven and preheat oven to 400 degrees F.

Line two baking sheets with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  In another bowl, combine egg, yogurt, and water.  Beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Add the chives and feta and dump mixture on a clean counter to knead the dough together.  The mixture will come together in about 10 to 15 kneads.

Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares (i used a juice glass as a biscuit cutter).  Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt and paprika. Bake for 12-15 minutes.  Serve warm.


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