Sunday,24 February, 2019
Current issue | Issue 1366, (26 October - 1 November 2017)
Sunday,24 February, 2019
Issue 1366, (26 October - 1 November 2017)

Ahram Weekly

Scones with cheese and garlic

Scones with cheese and garlic
Scones with cheese and garlic

Yields approximately 15


300 gm All-Purpose flour (sieved then weighed)

1 tbsp sugar

1 tsp sodium bicarbonate

1 tsp baking powder

2 tsp garlic powder

2 tsp parsley (or) mint (or) chives (finely chopped)

200 ml fermented milk (rayeb)

50 gm Parmesan cheese (grated), or any other firm cheese

Herbal cream cheese, or plain (shaped into tiny balls or squares)

130gm butter (chilled, cubed)



In a large bowl, mix all dry ingredients together and add butter.  With your fingertips, start kneading butter to integrate into all ingredients and mix well to incorporate.  Gradually add fermented milk; while mixing by hand until mixture is sticky, but not much.  Cover with a kitchen towel and allow to rest for 15 minutes; during which time, it will turn to be non sticky.  Preheat oven to 180-200 degrees Celsius.  Rubbing your hands with a small quantity of flour; form mixture into small balls; maximum 15.  Indent with thumb or forefinger to make a hole; in order to fill the centre of each ball with a tiny piece of creamy cheese.  Fold over.  Shape into a ball between the two palms of your hands; gently and without pressing mixture or kneading it.  Arrange upon a long baking tray; lined with parchment paper.  Bake for approximately 30 minutes; or when firm and just slightly golden.  Remove from oven.  Allow to cool off, then serve; either warm or at room temperature.

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