Savory Feta and Paprika Scones
Savory Feta and Paprika Scones
These ‘Savory Feta and Paprika Scones’ are INCREDIBLY easy to make (and they’re soft, fluffy and oh so flavourful 😋
These are definitely one of my new all-time favourite creations (I’ve literally made them 3 times this week, I’m officially obsessed).
☀️ RECIPE:
✅ 500 grams Self Raising Flour (4 cups, spooned and levelled, OR 17.64 ounces)
✅ 300 ml Thickened Cream (1.25 cups OR 10 ounces)
✅ 250 ml Lemonade (1 cup OR 8.5 ounces)
✅ 1/2 cup Feta Cheese (diced)
✅ 1/2 cup Cheddar cheese (shredded)
✅ 4 Tablespoons Paprika
✅ 1.5 Tablespoons Garlic Powder
✅ 1 Tablespoon Chives
✅ 1 Tablespoon Caramelized Onion (I used caramelized onion from a jar to make things easier)
☀️ SPEICAL THINGS YOU’LL NEED:
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☀️Method:
1. Preheat oven to 190°C (374°F)
2. Mix Thickened Cream and Lemonade together in a large mixing bowl and set aside.
3. In a separate large mixing bowl, mix all remaining ingredients together (Self Raising Flour, Feta Cheese, Cheddar Cheese, Paprika, Garlic Powder, Chives and Caramelized Onion)
4. Combine the ‘wet’ and ‘dry’ mixed ingredients together until just combined (try not to over mix or our scones wont rise as well)
5. Lightly dust your countertop with flour and roll mixture out and cut mixture into a round scone shape with a flour dusted round scone / cookie cutter (make sure not to ‘twist’ the cookie cutter or touch the sides of the scone too much or it won’t rise as well)
6. Place each scone on an ovenproof tray (lined with a silicone baking mat) and bake in preheated oven at 190°C (374°F) for 15 minutes
7. Enjoy!
Helpful Notes:
Can I make this Gluten Free instead?
Yes, feel free to experiment with your choice of gluten free flour! I’ve tried this a few times with gluten free flour and can 100% confirm to eat these the same day (and don’t put them in the fridge or they’ll dry out). Gluten free flour is finer and far more absorbent than regular flour so just make sure to eat these the same day you make them! Also, it’s good to note there’s always such a difference depending on what kind of gluten free flour/brand you choose) but just make sure it’s self-raising and give it a go! If you do try this recipe gluten free I’d love to know how you go!
What is the difference between ‘all purpose flour’ and ‘self-raising flour’?
All-purpose flour is ‘regular flour’. It’s the flour that is the most common to find and the one most likely already lurking in your kitchen cupboard. It is made from wheat and the basic ingredient for most cooking and baking recipes. Whereas ‘self-raising flour’ is actually flour with baking powder included - which gives it a ‘rising effect’ when cooked (it expands).
This recipe uses self-raising flour (which gives the scone a beautiful fluffy ‘rise’ when baked in the oven).
I don’t like one (or more) of the ingredients in this recipe - can I substitute ingredients out for something else?
Yes! Feel free to substitute out any of the ingredients listed here. Google is a wonderful resource if you get stuck and don’t know what a good alternative would be to swap something for. For example, head over to Google and type in ‘garlic alternative swap’ and you’ll be presented with a range of options to choose from (like shallots instead of garlic!). If you’re still stuck, feel free to reach out to me on Instagram and I’ll do my very best at finding you a good alternative suggestion for ingredient swaps!
Question: How do I get my scones to rise better? / Mine aren’t as fluffy as I wanted?
Answer: There’s a few things that you can do to get your scones to rise perfectly:
1. Don’t touch the scone ‘sides’ too much (or they won’t rise as well).
2. Make sure not to ‘twist’ the cookie cutter or you’ll smear the sides of the scone (and they won’t rise as well). Just flour your cookie cutter and cut neatly up and down and transfer to the baking tray with as little touching as possible to keep the sides in tact.
3. Flour your cookie cutter between each cut to keep the scone dough from sticking (those sides smearing really do make a big impact on how much a scone rises so try not to smear them).
4. Placing your scones together on the baking tray so they’re juuuuust touching actually helps them all rise a little bit more! When they bake and are close together touching slightly they help eachother to rise by lifting eachother up (AS IF THESE SCONES COULD GET ANY CUTER! <3)
5. Make sure you’re using self-raising flour! Using regular ‘all-purpose flour won’t make these little beauties rise unfortunately so make sure you stick to ‘self-raising flour’.
6. Use fresh fizzy drinks (make sure your lemonade makes that ‘hiss’ noise when you open it to know it’s still got the fizz these scones need to rise up and be as fluffy and soft as can be).
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
