Halloumi and Mint Scones

Name: Halloumi and Mint Scones
Ingredients: 400 g self-raising flour; 1 teaspoon baking powder; 20 g butter; 200 g finely grated halloumi (reserve a little for topping); 1 teaspoon dried mint; 2 teaspoon finely chopped fresh mint (10–12 leaves); pinch of salt; 1 egg (beaten); 125 ml milk; 125 ml pouring or double cream (or replace with more milk); 1 egg yolk (for glazing); white and black sesame seeds (for topping); butter, honey, or a side of olives

Halloumi and Mint Scones

A savoury twist on a classic. These scones are loaded with salty halloumi and fresh mint, topped with sesame seeds for extra crunch and a Cypriot touch. Perfect for breakfast, brunch, or as a savoury snack with butter or honey.

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Servings: 12 scones

Course: Afternoon / Morning Tea

Cuisine: Cypriot, English

Ingredients Method

Ingredients

400 g self-raising flour
1 teaspoon baking powder
20 g butter
200 g finely grated halloumi reserve a little for topping
1 teaspoon dried mint
2 teaspoon finely chopped fresh mint 10–12 leaves
pinch of salt
1 egg beaten
125 ml milk
125 ml pouring or double cream or replace with more milk
1 egg yolk for glazing
white and black sesame seeds for topping

Serve with

butter, honey, or a side of olives

Method

Preheat oven to 200°C (fan-forced).
Sift flour and baking powder into a large bowl. Add the butter and rub together with your fingertips until it resembles breadcrumbs.
Add halloumi, fresh and dried mint, and salt. Stir to combine.
Pour in the beaten egg, milk, and cream. Use a blunt knife to gently mix until the dough comes together. Don’t overwork it – the dough should be sticky.
Turn out onto a well-floured surface. Lightly pat to about 2.5cm (1 inch) thick.
Cut rounds with a 5cm (2-inch) scone cutter and place on a lined baking tray.
Glaze with egg yolk, sprinkle with extra halloumi and sesame seeds.
Bake for 12-15 minutes until risen and golden.
Cool slightly on a wire rack. Best enjoyed warm.