Humous Scones (Printable Version)
Savory, hummus-infused scones: tender, golden rounds for brunch or a snack with optional herbs, feta, or sesame.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/3 cup store-bought or homemade hummus
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 tablespoons chopped fresh parsley or chives
10 - 1/4 cup crumbled feta cheese
11 - 1 tablespoon toasted sesame seeds
# How to Make:
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 until evenly distributed.
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 - Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overwork the dough.
06 - Gently fold in any optional add-ins such as fresh herbs, crumbled feta, or toasted sesame seeds.
07 - Turn the dough out onto a lightly floured surface and pat into a 1-inch thick round. Cut out scones using a 2.5-inch round cutter and place on the prepared tray. Re-roll scraps as needed.
08 - Optionally brush the tops with a little milk and sprinkle with extra sesame seeds or herbs.
09 - Bake for 18 to 20 minutes until the scones are golden brown and well risen.
10 - Allow scones to cool slightly on the tray before serving warm.
# Expert Tips:
01 -
- The hummus replaces half the usual butter and keeps the crumb impossibly tender without any fuss.
- They come together in one bowl with zero fancy equipment and taste like something from a boutique bakery.
- You can doctor them up with whatever herbs, cheese, or seeds you have lingering in the fridge door.
02 -
- Overworking the dough is the single fastest way to turn tender scones into hockey pucks so handle the dough like it is made of fragile clouds.
- Twisting the cutter when you cut the scones seals the edges and prevents them from rising evenly so always press straight down.
- Cold butter is not a suggestion here, it is the law, and if your kitchen is warm work quickly or chill the cubed butter beforehand.
03 -
- Grate frozen butter with a box grater instead of cubing it for faster more even distribution throughout the flour.
- Let the shaped scones chill in the fridge for ten minutes before baking because that brief rest firms the butter and gives a higher rise.