Scones with a Twist


Scones with a Twist

Try English scones with a twist. This easy recipe for labnah and dill scones is perfect afternoon snack with your girlfriends.

  • Preparation time
  • Preparation time

    45 minute
  • cooking time
  • Cooking time

    25 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    12 People


1 cup all purpose flour
1 cup self rising flour
3 tbsp sugar
1 tbsp baking powder
½ tsp salt
¼ cup dill, chopped
1 cup cheddar cheese, grated
6 tbsp Goody Vegetable Shortening, chilled in the refrigerator
1 egg
2 cans Goody Velor cream
Labnah mix:
200 grams labneh
2 tbsp Goody mayonnaise
1 small spring onion, chopped
5 green olives stuffed with red pepper, chopped
A sprinkle of salt
Black pepper
For Brushing the Pastry:
1 tbsp Goody Velor Milk Powder
1 tbsp water
1 tsp corn oil


  1. Heat oven to 400° F (200°C) and Lightly brush a large baking pan with butter.


2.Mix the first 5 ingredients together. Then using the Kenwood food processor add the shortening to the previous ingredients. Pulse repeatedly 4-5 times until dough resembles crumbs


3.Place dough in a bowl and mix in the cheddar and the dill. Cover and chill in the refrigerator for 30 minutes.


4.Whisk eggs and cream and add to the dough. Mix until ingredients are just combined (Do not over mix).


5.On a lightly floured surface, roll out the dough to a 2 cm thickness. Cut with a cutter and place in the buttered baking tray.


6.To brush the pastry: Mix the water, milk and oil and brush the scones with this mixture. Bake for 20 minutes or until golden. Serve hot or warm with labna dip with olive.