Humous Scones for Savory Brunch (Printable Version)
Savory, hummus-enriched scones with optional feta or sesame — golden, tender rounds for brunch or snacking.
# What You'll Need:
→ 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 hummus, store-bought or homemade
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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces remaining.
04 - In a separate bowl, whisk together the hummus, milk, and egg until smooth and well combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overwork the dough.
06 - Gently fold in the chopped herbs, crumbled feta, and toasted sesame seeds if using.
07 - Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round. Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet. Gently re-roll scraps and continue cutting.
08 - Brush the tops of the scones with a little milk and sprinkle with extra sesame seeds or herbs if desired.
09 - Bake for 18 to 20 minutes until the scones are golden brown and have risen. Cool slightly before serving warm.
# Expert Hints:
01 -
- The hummus replaces half the usual butter and keeps every scone impossibly moist without feeling heavy.
- You probably already have everything you need sitting in your fridge and pantry right now.
02 -
- Twisting the cutter seals the edges and stops the scones from rising properly, so always press straight down.
- Overworking the dough activates the gluten and turns tender scones into tough little hockey pucks.
03 -
- Put your butter in the freezer for fifteen minutes before cubing it because the colder it stays, the flakier your scones will be.
- Try using roasted red pepper or caramelised onion hummus for a flavour twist that turns a simple snack into something guests remember.