Humous Scones Savory Brunch (Print Version)
Savory humous scones with creamy hummus and flaky butter - ready in 35 minutes for brunch or snack.
# What You 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 dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some 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 and fold gently with a spatula until just combined. Do not overwork the dough.
06 - Fold in any desired add-ins such as chopped herbs, crumbled feta cheese, or toasted sesame seeds.
07 - Turn the dough out onto a lightly floured surface. Gently pat it into a round disc about 1 inch thick. Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet. Re-roll scraps to cut additional scones.
08 - Optionally brush the tops of the scones 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 the scones to cool slightly on the baking sheet before serving warm with extra hummus or a tangy yogurt dip.
# Expert Tips:
01 -
- The hummus replaces half the usual fat and adds a subtle garlic and tahini note that makes people guess the secret ingredient for ages.
- They come together in fifteen minutes flat, which means you can have warm scones on the table before your coffee finishes brewing.
02 -
- Overworking the dough activates the gluten in the flour and produces tough, chewy scones instead of tender, flaky ones.
- Twisting the cutter seals the edges and prevents proper rising, so always press straight down and pull straight up.
03 -
- Chill the mixing bowl and cutter in the freezer for ten minutes before starting to keep the butter cold even in a warm kitchen.
- Roll the scraps once only, because re rolled dough makes tougher scones each time, so cut the last few into rustic triangles instead.