Scones with feta, pancetta, and olives make a wonderful savory breakfast, a great snack for a picnic, or a perfect side to soups. These fluffy, tender scones have a pleasant creamy flavor, complemented by the light saltiness of feta and olives. Pancetta adds extra juiciness and depth, making each bite rich and satisfying.
Ingredients:
- Wheat flour – 300 g (2 ½ cups)
- Cream 10% – 160 ml (⅔ cup)
- Butter – 70 g (5 tbsp)
- Feta cheese – 200 g (7 oz)
- Pancetta (or bacon) – 50 g (1.75 oz / about ¼ cup chopped)
- Chicken egg – 1
- Baking powder – 12 g (2 ½ tsp)
- Olives – 100 g (½ cup chopped)
- Nigella seeds (or black pepper) – ½ tsp, optional
- Salt – a pinch
Cooking process
1. Prepare the doug
Sift the flour into a bowl. Add baking powder and a pinch of salt, then mix.
Add the softened butter and rub it into the flour mixture with your fingertips until it resembles fine crumbs.
Add chopped feta, pancetta, olives, and nigella seeds (or black pepper). Mix well. Nigella adds a subtle, warm, aromatic flavor. Black pepper works fine as a substitute
Pour in the cream and mix until the dough comes together.
2. Fold the doug
Transfer the dough to a floured surface. Roll it out into a rectangle. Fold it in half, gently press it down, then fold again. Repeat the folding one more time.
This simple folding technique helps create multiple layers and makes the scones beautifully flaky.
Place the dough in the refrigerator for 15 minutes.
3. Shape and bak
Roll out the chilled dough to a thickness of 2–3 cm (about 1 inch).
Cut into 5×5 cm (2×2 inch) squares—or use a round cutter if you prefer traditional round scones.
Place the scones on a baking sheet lined with parchment paper.
Brush the tops with a beaten egg.
Bake in a preheated oven at 200°C / 392°F for 20 minutes, until risen and golden brown.
4. Cool and serve
Transfer the baked scones to a wire rack and let them cool slightly.
Serve warm as a snack, with soup, or as a savory breakfast.
