Humous Scones (Printable)

Tender, golden humous scones with hummus and herbs, a savory snack or accompaniment to soups and salads.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - ¼ teaspoon ground cumin (optional)

→ Wet Ingredients

05 - ¼ cup unsalted butter, cold and cubed
06 - ½ cup plain hummus
07 - ⅓ cup milk (or non-dairy alternative)
08 - 1 large egg

→ Add-ins (optional)

09 - 2 tablespoons chopped fresh parsley or chives
10 - ¼ cup crumbled feta cheese or vegan alternative

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking powder, salt, and cumin until evenly distributed.
03 - Add the cold cubed butter and rub it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs.
04 - Stir in the hummus, milk, and egg. Mix gently just until the dough comes together; avoid overworking.
05 - Gently fold in the fresh herbs and crumbled feta cheese if using.
06 - Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round.
07 - Using a 2.5-inch round cutter, cut out scones and place them on the prepared baking sheet.
08 - Bake for 18 to 20 minutes until the scones have risen and are lightly golden on top.
09 - Allow the scones to cool slightly on the baking sheet before serving warm.

# Expert Advice:

01 -
  • The hummus replaces half the usual butter and adds a creamy depth that plain scones never achieve.
  • They come together in fifteen minutes flat, which means you can decide to make them and be eating one within the hour.
02 -
  • Twisting the cutter seals the edges and prevents a proper rise, which I learned after producing an entire tray of sad flat biscuits on my second attempt.
  • If the dough feels sticky and wet, dust your hands and the surface with a little extra flour rather than adding more to the bowl, because a slightly tacky dough bakes up more tender than a dry one.
03 -
  • Chill the mixing bowl and cutter in the freezer for ten minutes before starting, because every degree of cold you preserve in the butter translates directly into taller, flakier scones.
  • The secret to a tender crumb is stopping the moment the dough holds together, even if it looks slightly rough and uneven, because smooth dough has already been overmixed.

Go Back