Halloumi and Mint Scones
INGREDIENTS
400g self raising flour
1 level teaspoon baking powder
20g butter
200g finely grated halloumi - leave some to sprinkle on top
1 teaspoon dried mint
2 teaspoons fresh mint, about 10-12 leaves
Pinch of salt
1 egg
125ml milk
125ml pouring/double cream (can be switched with milk)
1 egg yolk to glaze
White and black sesame seeds
METHOD
Preheat your oven to 200C fan.
Sift flour and baking powder into a bowl, add the butter and rub until you get a breadcrumb consistency.
Add the halloumi, salt fresh and dried mint and give it a little mix before adding the beaten egg, milk and cream. Mix with a blunt knife until mixture is combined - be careful not to over-mix. It will be sticky but this is a good thing.
Pour the dough mixture onto a well floured surface and lightly pat dough until it’s about an inch thick.
Cut into rounds with a 2-inch scone cutter and place onto a baking tray with baking paper.
Glaze the top of each scone with egg yolk, sprinkle some halloumi and sesame seeds on top and bake in a very hot oven for 12-15 minutes until they have risen and are golden.
Cool on a wire rack and enjoy them warm with butter or honey.
