Scones with Egg and Feta Cheese Filling

TopatoTopatoDarth Vader581359871
"If there were a list for the tastiest scones, these would be in the top 3!"
Preparation40 min.
Cooking45 min.
Тotal85 min.
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  • flour - 2 1/2 cups
  • yeast - 1/3 cube
  • salt - 1/2 tsp
  • sugar - 1/2 cup
  • eggs - 1
  • milk - 1/2 cup (125 ml)
  • oil - 3 1/3 tbsp (50 ml)
  • for smearing
  • eggs - 1 yolk
  • oil - 1 tsp
  • for the stuffing
  • eggs - 1, a little
  • feta cheese - 3 oz (90 g)


Heat the milk and put 1/3 of the fresh yeast cube in it, along with the sugar, and stir. The yeast and sugar need to mix well. Sift the flour through a sieve in a deep container.

Make a well in the flour, break 1 egg in it, add salt, oil, milk with the sugar and yeast. Knead a dough and leave it to rise for 40 min. Leave covered in warm area. Once increased in volume, divide it up into 10 parts. From them, shape equal-sized balls with your hands.

Flour the counter which you'll be using to form the scones. Roll out each ball into an ellipse with a rolling pin, one end needs to be a bit elongated. Beat 1 egg in a bowl, add about 3 oz (90 g) crumbled feta cheese to it. Use a spoon to put a bit of the stuffing in the elongated part of the scone, make 2-3 cuts in the wide part, they need to be pointed toward the elongated part; see photos. Roll up the sheets from the narrow part toward the wide part.

Arrange the scones in a tray with baking paper, with some space in between them because they'll fluff up while rising. Leave for 20 min. Beat 1 egg yolk and 1 tsp oil in a small container, then use a brush to smear the scones with the mixture after they rise. Bake in a preheated 356°F (180 °C) oven to a nice color.


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