One of the classic flavour combinations in Cyprus is halloumi and mint. You will find that most Cypriots will use this flavour combination not only in their breads and morning pastries, but also in savoury dishes such as their lasagnas, and pastas. Here I have incorporated this flavour combination in a tried and tested scone recipe. They make for delicious morning breakfast bites, or an afternoon snack. The are easy to make. This is a recipe from my upcoming cookbook called “Cypriot Cooking” out in the fall of 2020. I hope you enjoy!
- 2 cups all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1/2 cup (125 mL) cold salted butter, chopped into small pieces
- 1 cup (250 mL) cubed halloumi pieces
- 1/4 cup (60 mL) chopped fresh mint
- 1 large egg, lightly beaten
- 2/3 cup (160 mL) buttermilk
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour and baking powder. Rub the butter into the flour mixture using your fingers to create a coarse meal. Add the halloumi and mint to the flour mixture and loosely mix together.
Mix the egg and buttermilk together and add to the flour mixture. Use your hands to create a soft, slightly sticky but still workable dough. Add a little more flour if necessary to get this texture. Do not overwork the dough.
Form 6 to 7 equally sized free-form scones and place them on the baking sheet. Flour your hands if the dough is sticky. Bake for 20 minutes until golden brown.
Makes 6 to 7 large scones.