Description
Fluffy, buttery savoury scones loaded with tangy goat’s cheese, fresh dill, and caramelized onions — perfect for brunch or a savory snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp cold unsalted butter, cubed
- 1 cup crumbled goat’s cheese
- 2 tbsp fresh dill, chopped
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 3/4 cup milk (plus extra for brushing)
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft and golden, about 8 minutes. Set aside to cool.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in crumbled goat’s cheese, chopped dill, and cooled onions.
- In a separate bowl, whisk milk and egg together.
- Pour wet ingredients into dry and mix gently until just combined. Do not overmix.
- Turn dough out onto a floured surface and pat into a 1-inch thick round.
- Cut into 8 wedges and place on baking tray.
- Brush the tops with a little milk.
- Bake for 15–18 minutes, or until golden and cooked through.
- Cool slightly before serving warm.
Notes
- For extra flavor, add a teaspoon of lemon zest to the dough.
- Serve with butter or alongside soups and salads.
- Store leftovers in an airtight container; best eaten within 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg