Humous Scones, Savory Snack (Print Layout)

Fluffy, savory scones enriched with creamy hummus and herbs; golden rounds for snacking or alongside soups and salads.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground cumin (optional)

→ Wet Ingredients

05 - ¼ cup unsalted butter, cold and cubed
06 - ½ cup plain hummus
07 - ⅓ cup milk (or non-dairy alternative)
08 - 1 large egg

→ Add-ins (optional)

09 - 2 tablespoons chopped fresh parsley or chives
10 - ¼ cup crumbled feta cheese or vegan alternative

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, salt, and cumin until evenly distributed.
03 - Add the cold, cubed butter and rub it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs.
04 - Stir in the hummus, milk, and egg. Mix gently just until a soft dough comes together; avoid overworking.
05 - Gently fold in the fresh herbs and crumbled feta cheese, if using.
06 - Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Cut out scones using a 2.5-inch round cutter and place them on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until the scones have risen and are lightly golden on top.
08 - Allow the scones to cool slightly on the baking sheet before serving warm.

# Expert Suggestions:

01 -
  • The hummus replaces half the usual fat and adds a creamy tang that plain scones never have.
  • They come together in one bowl with no fancy equipment, and they freeze beautifully for impromptu guests.
02 -
  • Twisting the cutter when you cut the rounds seals the edges and stops them from rising properly, so always press straight down.
  • If your dough feels too sticky to handle, a light dusting of flour on your hands solves it without adding too much extra to the bowl.
03 -
  • Everything works better when your butter and milk are genuinely cold, so you can even pop them back in the fridge for ten minutes if your kitchen is warm.
  • The dough should look slightly shaggy and not perfectly smooth, because overmixing is the enemy of a tender scone.

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