Feta, onion and thyme scones
May 2021
These are perfect for food on the go or to accompany a light soup or salad. They are delicious warm spread with a little butter. Alter the cheese according to your liking or what you have in the fridge. You can also add roasted vegetables or cooked bacon to the recipe. Any leftover feta can be frozen for use another day.
Ingredients - Serves 8
Makes 8
45g butter, melted plus extra for greasing
25g sundried tomatoes, optional
150g ground almonds
75g spring onions (approx 6), finely chopped
3 medium or large eggs
1 ½ teaspoons baking powder
1 teaspoon dried thyme or oregano
Pinch of salt and plenty of black pepper
75g feta
Heat the oven to 200oC fan/gas mark 7. Put 8 paper muffin cases into a muffin mould and brush them with a little melted butter. The individual moulds should be around 7cm across and at least 1cm deep.
Pat the tomatoes dry on kitchen paper. Roughly chop them and put into a mixture bowl with the butter, almonds, onions, eggs, baking powder, oregano, salt and pepper. Mix the ingredients together thoroughly and then crumble over the feta. Fold in gently so that you still have a few lumps of cheese.
Spoon the mixture into the paper cases and bake the scones for 15 to 20 minutes or until firm to the touch and when a skewer poked inside comes out clean. Remove from the oven and leave to cool.
The muffins will keep in the fridge for up to 3 days or can be frozen. To freeze wrap the muffins in foil or baking parchment and then put into a container. They will keep for up to 3 months.
