Hi guys! I'm back with a new unexpected but delicious treat. I am overwhelmed with joy by all the positive feedback I have been getting and am excited to continue this cooking journey with you all.
Quick recap on the life of Maggie Main: It has been such a busy week (I'm like the girl who cried wolf I know but like seriously, this Fall has been insane). I managed to take a break from all the craziness and went to see Interstellar last night and it was fantastic! I mean it was no Julie & Julia but hey, not all movies can be. Last week I did some shooting for FOLLAIN located here in Boston and it was too much fun (even with the 5:00am alarm). I profiled the shop in my new section labelled BOSTON CITY GUIDE above, check them out! I am going to try to visit a new, cool, independent place every week in the Greater Boston Area and present my findings to all of you Bostonians and those of you who just need a bolt of inspiration.
Alright y'all, ready to get cookin'? Today's treat is Feta and Thyme Scones. I know that may sound like a weird combo but I promise you it is nothing less than delicious.
What you need:
1 1/2 cups of All-Purpose Flour (I find King Arthur is the best)
1 1/2 tsp of Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt (plus more for topping)
1/4 tsp Ground Pepper (plus more for topping)
1/3 Cup of Cold Salted Butter (113 grams) cut small into cubes
1 Large Egg Beaten
4 tbsp Cold Milk
1/2 Cup Plain Greek Yogurt
1/2 Cup Crumbled Feta
1 tbsp Thyme
Preheat the oven to 350 degrees F.
In a large mixing bowl combine dry ingredients with a wooden spoon. Slowly work in butter with your fingers until evenly disbursed. In a small mixing bowl mix together 1/2 of the beaten egg, yogurt, and milk. Add the mixture into the dry ingredients and delicately mix with a wooden spoon until it forms a ball of sticky dough-- do not knead. Add the feta and thyme and work it through the dough gently.
Place dough on floured surface and flatten until about 3/4 an inch thick. Using a circle cutter (I used the top of a wide-mouthed mason jar), cut out the dough and place on a baking sheet. Continue the process until all dough is used (you may have to rejoin and flatten the dough two or three times over). Using your fingertips, rub the remainder of the beaten egg on dough and lightly sprinkle with salt, pepper and thyme.
Cook for 15 minutes or until bottoms and top is crinkled and golden brown. Serve warm and with honey and butter.