Humous Scones (Printable)
Tender, hummus-enriched scones with cumin and herbs; golden-baked and perfect with salads or dips.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground cumin
→ Wet Ingredients
05 - ¼ cup unsalted butter, cold and cubed
06 - ½ cup plain hummus
07 - ⅓ cup milk
08 - 1 large egg
→ Add-ins
09 - 2 tablespoons chopped fresh parsley or chives
10 - ¼ cup crumbled feta cheese
# How to Prepare:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, salt, and ground cumin until evenly distributed.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter in until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Pour in the hummus, milk, and beaten egg. Stir gently with a spatula just until the dough comes together. Avoid overworking the dough to keep the scones tender.
05 - Gently fold in the chopped herbs and crumbled feta cheese, if using, distributing them evenly throughout the dough.
06 - Turn the dough out onto a lightly floured surface. 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-pat scraps and continue cutting until all dough is used.
07 - Bake on the center rack for 18 to 20 minutes, until the scones have risen and are lightly golden on top.
08 - Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with extra hummus, sliced cucumber, or roasted peppers.
# Expert Advice:
01 -
- The hummus does double duty here, replacing most of the butter and adding a creamy, garlicky depth that regular scones never have.
- They come together in one bowl with zero fuss and taste like something you would pay good money for at a bakery.
02 -
- Twisting the cutter when you stamp out the scones seals the edges and prevents a proper rise, so always press straight down and pull straight up.
- If your dough feels too sticky to handle, dust your hands and the surface with flour rather than kneading more flour into the dough itself.
03 -
- Chill your mixing bowl and the butter in the freezer for ten minutes before starting because colder fat means higher, flakier scones every single time.
- Leftover scones freeze beautifully in a sealed bag and reheat directly from frozen in a 180 degree C oven for about eight minutes.