Ingredients
3 cups all-purpose flour (384 grams)
1/4 cup sugar (50 grams)
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 mashed garlic clove
1 teaspoon lemon zest
3/4 cup unsalted butter (170 grams), cubed, cold
1 cup crumbled Bulgarian or Trader Joe’s Greek feta block (156 grams)
Chives, finely chopped (1/4 - 1/2 cup, 25-50 grams)
Leeks, finely chopped (1/4 - 1/2 cup, 25-50 grams)
1/4 cup dry dill (9 grams)
1 pinch freshly ground black pepper, plus more for topping
3/4 cup buttermilk, plus more as needed
1 large egg, beaten with a fork
Flaky sea salt
Aleppo pepper
PREP
Preheat the oven to 400°F and lightly grease scone pan
Cut cold butter into cubes
Combine the flour, sugar, baking powder, baking soda, salt, garlic, and lemon zest in a bowl. Stir to ensure all ingredients mix.
Add butter evenly to the mix and use hands to break apart the butter and mix into dry ingredients until the butter is the size of big olives. Be careful of the butter getting too warm.
Add feta, chives, leeks, dill, and black pepper to the flour-butter mixture. Use hands to blend until combined.
Add 3/4 cup buttermilk and mix with hands until a dough starts to form. Slowly add more buttermilk until the dough holds together (I had to use 1/4 cup more).
Break dough up and press into scone greased scone pan
Break egg into a small bowl and whisk
Brush each scone with the egg, then plenty of black pepper, flaky salt and Aleppo pepper.
Bake for 10 minutes, then rotate the tray and lower the oven to 350° F. Bake for another 16 or so minutes until the scones are beautifully browned.
Serve with butter, Armenian string cheese or more feta.