Humous Scones Savory Brunch (Printer-Friendly)
Tender savory scones made with creamy hummus, butter, and herbs; golden, flaky bites for brunch.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/3 cup hummus, store-bought or homemade
06 - 1/3 cup milk, dairy or plant-based
07 - 1/4 cup unsalted butter, cold and cubed
08 - 1 large egg
→ Optional Add-ins
09 - 2 tablespoons chopped fresh parsley or chives
10 - 1/4 cup crumbled feta cheese
11 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - Add the cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the hummus, milk, and egg until smooth and well blended.
05 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Avoid overworking the dough to keep the scones tender.
06 - Gently fold in the chopped herbs, crumbled feta, and toasted sesame seeds if using, distributing them evenly throughout the dough.
07 - Turn the dough out onto a lightly floured surface. Pat it into a round about 1 inch thick. Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet. Re-roll scraps and continue cutting until all dough is used.
08 - Optionally brush the tops with milk and sprinkle with extra sesame seeds or herbs. Bake for 18 to 20 minutes until golden brown and risen.
09 - Allow scones to cool slightly on the baking sheet before serving warm.
# Expert Hints:
01 -
- The hummus replaces some of the butter and adds a creamy, savory depth that makes these scones richer than any plain version.
- They come together in one bowl with no fancy equipment, which means you can go from craving to warm pastry in under forty minutes.
- Fold in feta, herbs, or whatever you have lingering in the fridge and they transform completely every single time.
02 -
- Overworking the dough is the fastest way to tough, flat scones, so treat it gently and stop mixing while it still looks slightly shaggy.
- Twisting the cutter seals the edges and prevents rising, so always press down in one clean motion.
03 -
- Pop your butter back in the fridge for five minutes after cubing it, because even slightly warm butter will melt into the flour instead of creating those flaky layers.
- If your dough feels too sticky to handle, dust your hands rather than the surface, because adding too much extra flour makes the scones dense.