In this delicious, gluten free, vegetarian scone, the feta is worked into the flour with the butter, eggs, and sour cream for a savory, creamy cheese flavor in every bite.
Best served warm out of the oven, and they will keep on the counter (covered) at room temperature for a couple of days.
Perfect for brunch, afternoon snacks, or serve for dinner with a salad.
Prep Time: 20 minutes Baking Time: 12 minutes
Makes 12 Scones, Serves 4-6
- 1 cup grated zucchini, (1 small organic zucchini)
- ¾ cup brown or ivory teff flour
- ¾ cup white rice flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 stick (4 oz) organic sweet butter, very cold, plus 1 teaspoon-tablespoon butter for the cookie sheet or use a sheet of parchment paper
- 1 organic egg
- ½ cup organic sour cream
- ¾ cup feta cheese (I like sheep or goat feta)
- ½ cup chopped fresh dill or 1 teaspoon chopped fresh rosemary
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a stainless-steel cookie sheet with a little butter or cover with a sheet of parchment paper. Set aside.
- In a large bowl, mix teff flour and white rice flour, baking powder and sea salt.
- Cut the butter into 1-inch slices or leave it whole. Using your hands, work the butter into the flour mixture till it resembles a coarse meal.
- In another medium size mixing bowl, whisk the egg. Add and mix in the sour cream, grated zucchini, and dill.
- Next add the egg and sour cream mixture to the flour mixture. Add 1-inch chunks of feta. Gently fold all the scone ingredients into a shaggy dough.
- Transfer to a pastry board and knead 2-3 times and then using your hands divide the dough into 12 balls.
- Transfer the 12 balls of dough to the cookie sheet, and gently pat them down to resemble a biscuit.
- Bake at 400°F for 12 to 15 minutes or until golden brown.
- Remove from the oven and let them cool for about 15 minutes before eating. Serve warm or room temperature.
Recipe Copyright © 2021 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Leslie Cerier, The Organic Gourmet developed this recipe for the Teff Company
Photography by Tracey Eller