Feta and Olive Scones

After reading Johanna's post on the biscuit / scone "controversy," I wasn't sure what to call these savory little quick breads. Probably they are best described as scones, but depending on where you live, they could also be dubbed a biscuit. Regardless of what you call them, if you love feta cheese and olives as much as I do, you'll want to try these Turkish pastries that I was inspired to make after finding a recipe for Dill-Feta Poğaça at Almost Turkish.

Perfect for breakfast, brunch or as an accompaniment to a Mediterranean meal. Quite simply appropriate at any time of day.

Feta and Olive Dill Scones

1 cup of plain yogurt (preferably goat's milk yogurt)
1/2 cup of olive oil
1/2 cup of melted butter
2 eggs (reserve the yolk of one egg for coating the scones)
2 teaspoons of baking powder
2 2/3 cup of flour
1 cup of crumbled feta cheese
1/3 cup of finely chopped dill
1/3 cup of olives, pitted and chopped
1 teaspoon of sea salt
1/4 teaspoon of dried red chili flakes
1/4 teaspoon of freshly cracked black pepper

sesame seeds
kalonji (also known as Nigella sativa seeds or black onion seeds)

Grease or line a baking sheet with parchment paper.

In a medium bowl, whisk together the yogurt, melted butter, eggs (minus the yolk of 1), baking powder, feta, dill, olives, red chili flakes and salt and pepper. Stir in the flour until just combined.

Shape roughly 1/3 cup portions of the dough with your hands and drop onto the prepared baking sheet and brush with the reserved egg yolk. Sprinkle with kalonji and sesame seeds.

Bake in a 350 degree oven for 45 - 50 minutes, or until the tops of the biscuits are slightly browned.

Makes 12 - 14.