Humous Scones, Tender & Savory (Printable version)
Savory, tender scones enriched with creamy hummus, quick to make and ideal for brunch or a savory snack.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/3 cup hummus, store-bought or homemade
06 - 1/3 cup milk, dairy or plant-based
07 - 1/4 cup unsalted butter, cold and cubed
08 - 1 large egg
→ Optional Add-ins
09 - 2 tbsp chopped fresh parsley or chives
10 - 1/4 cup crumbled feta cheese
11 - 1 tbsp toasted sesame seeds
# How To:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the hummus, milk, and egg until smooth.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overwork the dough.
06 - Fold in any optional add-ins such as herbs, feta cheese, or sesame seeds.
07 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut out scones using a 2.5-inch round cutter and place them on the prepared tray. Re-roll scraps as needed.
08 - Optionally brush tops with a little milk and sprinkle with extra sesame seeds or herbs.
09 - Bake for 18-20 minutes until golden brown and risen.
10 - Cool slightly on the tray before serving warm.
# Expert Advice:
01 -
- The hummus replaces half the fat you would normally need, so the dough comes together in seconds and stays incredibly moist inside.
- They taste equally brilliant split open with salted butter or dunked straight into a bowl of soup, no jam required.
- You probably have every single ingredient in your kitchen right now, which makes this the ultimate pantryClean bake.
02 -
- Overworking the dough is the fastest way to get tough, heavy scones, so handle it like you are folding a delicate letter and not wrestling dough.
- Twisting the cutter seals the edges and prevents proper rising, so press down firmly in one clean motion and lift straight up.
- Cold butter is non negotiable because those solid fat pockets are what create the flaky, tender layers as they burst open in the oven heat.
03 -
- Chill the shaped scones on the tray for ten minutes before baking because this firms up the butter again and gives you a dramatically taller rise.
- Use a light hand when gathering and patting the dough, treating it gently at every stage, and your reward will be layers so tender they practically dissolve.