Halloumi Mint Scones with Heirloom Tomato Spread

Here’s a recipe for crumbly cheesy halloumi scones that are delicious for breakfast or served as a side at the dinner table. Throw in some chopped mint in the dough for a refreshing herbal note and serve hot straight out of the oven. I always eat halloumi cheese with tomatoes, so I was inspired to make the tomato spread on the side. The Heirloom variety is the best because of their complex, wine-like, sweet taste that’s less acidic than the regular ones. Hope you enjoy this recipe as much as I do – Sahtein!

halloumiscones-3.jpghalloumiscones-5.jpg

Scones:
300g (2½ cups) all-purpose flour, cold
15g (1 Tbsp) granulated sugar
15g (3 tsp) baking powder
1 tsp fine grain sea salt
½ lemon zest
¼ cup chopped mint
140g (5oz) grated halloumi
112g cold butter, cut into 1/2″ cubes
180ml (3/4 cup) cold buttermilk
1 large egg, cold

Egg wash:
1 small egg
pinch of fine grain sea salt

1. Preheat the oven to 425ºF (220ºC). In a food processor, combine the flour, sugar, baking powder, salt and lemon zest. Add the cold cubed butter and pulse until the mixture resembles a coarse meal. Pour the mixture in a large bowl and lightly mix in the grated halloumi.

3. In another bowl, beat the cold buttermilk and egg. Slowly add the buttermilk mixture to the dry ingredients and gently fold just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a large piece of parchment paper and gently pat the dough out until it’s a 1″ (2.5cm) thick rectangle.

4. Transfer to a large baking sheet and rest for 20 minutes in the fridge. Cut the dough into 9 squares using a knife and space them out on the baking sheet. You can freeze the dough at this point if you are planning to make these a few days in advance.

5. For the topping, beat together the egg and salt. Lightly brush the tops of the dough with the mixture being careful not to drip on the sides (or it will prevent the scones from rising). Bake for 20 minutes, rotating halfway, until the scones are golden brown.

6. Rest the scone for 2 minutes then transfer to wire rack to cool for another 10 minutes, Serve warm the same day.

Heirloom Tomato Spread:
1kg (2 LB.) Heirloom tomatoes, cored and chopped
50g (¼ cup) granulated sugar
1 tsp salt
Pinch of crushed red peppers (optional)
Add ins
1 tsp fresh lemon juice
2 tsp pomegranate syrup

1. In a large saucepan, combine the chopped tomatoes, sugar, salt, and crushed red peppers. Set over medium heat and cook uncovered, stirring every 10 minutes or so, until most the tomatoes are glossy and thick and most of the liquid has cooked off, approximately 2 hours.

2. Press through a fine-mesh sieve to remove the tomato skins and stir in the lemon juice and pomegranate molasses. Let cool and store in the refrigerator until ready to use.

Advertisements

Za’atar Honey Butter Rolls

ZaatarRolls.jpg
There are countless ways I use za’atar while snacking or cooking, and if you love it as much as I do then you would totally understand why I want use it in almost everything including these soft honey bread rolls.

ZaatarRolls-2.jpg
I’ve baked these bread rolls a couple of times especially at dinner gatherings because not only are they easy to make but also every person who tastes them says that they’re light, fluffy, and airy. I just love a good home made bread recipe that always gives consistent and reliable results. So after mastering the basic recipe I decided to add za’atar in the dough (that always seems to be a great idea to me). The result is incredibly delicious – the combination of the sweet honey and earthy thyme flavor makes it so hard to eat just one roll!

ZaatarRolls-3.jpg

Recipe adapted from Sally’s Baking Addiction

240ml (1 cup) whole milk, 110°F
21g (2¼ tsp) instant dry yeast
½ teaspoon granulated sugar
85g (¼ cup) honey
1 large egg + 1 egg yolk
60g (¼ cup) unsalted butter, melted and slightly cooled
½ teaspoon salt
450g (3½ cups) bread flour
45g (½ cup) za’atar

30g (2 Tablespoons) unsalted butter, room temperature very soft
15g (1 Tablespoon) honey
Extra za’atar for sprinkling

1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture will be frothy.

2. Turn on the stand mixer running on low speed, gradually add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat for 1 min and add remaining ½ cup of flour. Beat for another minute on low speed. The dough should be thick, slightly sticky and pulling away from the sides of the bowl as it mixes. If the dough is too sticky add more flour 1 Tablespoon at a time.

3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a large bowl greased with olive oil and coat all sides of the dough. Cover the bowl with plastic wrap and place it in a slightly warm oven to rise until doubled, about 2 hours. For this, I turn on the oven to 200°F (93°C) for a minute only then turn it off. I also place a bowl for boiling water to increase the level of humidity and keep the oven lights on (helps create a warm environment),

4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a dough scraper, cut the dough in half. Cut each half into 8 evenly sized pieces for a total of 16 pieces (the balls have to be equal in size to bake uniformly). Shape into balls and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

5. 30min before baking, preheat oven to 350°F (177°C). Bake the rolls for 20min until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients. Remove the rolls from the oven when they are done and brush a generous amount of honey butter onto each warm roll and sprinkle with za’atar.

6. Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Make ahead tip/overnight: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4.