Feta & Coriander Scones



12 oz Plain Flour

3 heaped tsp Baking Powder

pinch of salt

3 oz Butter (cut into small cubes)

1 Tablespoon dried, chopped, Coriander

5 oz Feta Cheese (crumbled)

1 large egg

1/4 pint skimmed milk


Pre-heat oven to Gas Mark 7, with the baking sheet in the oven to warm.

Place all dry ingredients into a bowl (or Kenwood Chef bowl) and rub the fat into the dry ingredients as lightly as you can (or use the dough hook on minimum speed for about 2 minutes) until you reach the ‘breadcumb’ stage.

Add the remaining ingredients apart from the milk and use a knife to cut and stir , adding the milk a little at a time, until you achieve a soft dough. (In the Kenwood Chef continue to use the dough hook, on speed 1(ish) as you pour the milk in slowly but continuously, then leave machine running until the mixture forms a ball leaving the bowl clean - about 2 mins on speed 1.)

Remove mixture from the bowl and knead lightly on a floured surface then roll out, with very little pressure on the rolling pin, to about 1/2 to 3/4 inch thick.

Cut out 8 or 9 scones using a 21/2” cutter - if you get more than 9 you’ve rolled too thinly!. Gather up the remaining dough, knead as little as possible to make a ball, re-roll as lightly as possible and cut a further 3 or 4 scones.

You should get a bakers’ dozen scones out of this quantity.

Bake, on the pre-heated baking sheet, covered in baking parchment, for about 10 to 15 minutes until risen and golden-brown.

Best served warm with some good butter and a little Quince jelly.

Note: this recipe is my own customisation of a delicious Feta and fresh Mint scone recipe I found on The Internet a while ago. If you wish to make Feta and Fresh Mint scones, simply follow the above but add 4 tablespoons of finely chopped, fresh, garden mint leaves instead of the dried Coriander. I promise that you will not be disappointed! The Feta & Mint scones are divine served warm, buttered and with Tracklements’ Apple & Mint Jelly, which I first discovered in the mid 1970’s at Cley Forge (now Picnic Fayre Delicatessen, and which I last visited in August 1984. I buy it from Riverside Herbs these days.