Scones with a Twist

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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

    Easy
  • cooking time
  • Serving

    12 People

Ingredients

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

Method

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

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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

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

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

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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.

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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.

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