Humous Scones (Printable View)
Savory, golden humous scones blended with hummus, butter and herbs—quick, tender bites for brunch or snacks.
# What You 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 tray with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the hummus, milk, and egg until smooth.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overwork the dough.
06 - Fold in any optional add-ins such as herbs, feta cheese, or sesame seeds.
07 - Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut out scones using a 2.5-inch round cutter and place on the prepared tray. Re-roll scraps as needed.
08 - Optionally brush tops with milk and sprinkle with extra sesame seeds or herbs.
09 - Bake for 18 to 20 minutes until golden brown and risen.
10 - Cool slightly before serving warm.
# Expert Advice:
01 -
- The hummus replaces heavy cream and extra butter, so you get rich tenderness with less guilt than traditional scones.
- They come together in one bowl with zero fancy techniques, making them a low-stress win for lazy weekend mornings.
02 -
- If the dough feels sticky and warm after mixing, pop it in the fridge for ten minutes before cutting, because cold dough rises higher and holds its shape.
- Flavored hummus like roasted red pepper or caramelized onion turns these into an entirely different scone, so experiment boldly once you master the base recipe.
03 -
- Handle the dough like it is made of fragile glass, because overworking it produces tough, hockey-puck scones that no amount of hummus can save.
- Push the cutter straight down without twisting, since twisting seals the edges and prevents an even rise.