How many days before you’re fed up with matzah? Three? Four? Maybe you can even make it for five before a sort of desperate craving for some other carb really kicks in. Well, when you reach that point, reach for this recipe, because these Pesach scones are the perfect antidote!
Tasty, cheesy, flavoursome with herbs, these scones have all the light, flaky texture you’re looking for without any of the chametz. They’re amazing warm, with loads of butter. YUM. A bowl of soup and your lunch is all set. You won’t miss the croutons or the toast at all…
Although the main flavour of these delicious scones is that of zesty cheese and fragrant herbs, there is a subtle but distinct taste of matzah meal in the background. However, while I think it wouldn’t be so good in a sweet fruity scone, it does add quite a pleasant depth of flavour to these savoury ones. Excellent!
These were super easy to make in the food processor, but if you’re working by hand this Pesach, these scones would still be fairly trivial to make. Simply rub the butter into the dry ingredients, then add the cheese, egg and milk and bring it together to a soft dough. There’s no strenuous whisking or kneading involved. You can go from a standing start and have them in the oven in about 10 minutes.
Then sit down and relax while they bake to golden perfection. Let their enticing aroma draw your family into the kitchen for a savoury treat.
So, put these fabulous Pesach cheese and herb scones on your meal planner. You won’t regret it.
Makes 8 small scones.
Savoury Pesach scones with cheese & herbs
- 160 g cake (extra fine) matzah meal (1/2-2/3 cups)
- 80 g potato flour (potato starch) (2/3 cup)
- 2 tsp baking powder
- 2 tsp dried mixed herbs
- Pinch salt
- Pinch pepper
- 50 g butter (scant 1/4 cup)
- 100 g grated cheese (1 cup)
- 2 eggs
- 50 ml milk (3.5 tbsp)
- Preheat the oven to 200C (400F). Line a baking sheet with parchment or a nonstick liner.
- In a food processor, combine the matzah meal, potato flour, baking powder, herbs, salt and pepper, and butter, until sandy crumbs form.
- Add half the grated cheese, the eggs and the milk, and process until just combined into lumpy moist crumbs.
- Tip the mixture onto a work surface and gently gather together to form a ball of dough. Flatten into a rectangle approximately 2cm thick. Use a sharp knife to cut into 8 pieces.
- Place the scones onto the prepared baking sheet. Brush the tops with a little extra milk and sprinkle over the remaining cheese.
- Bake at 200C (400F) for 12-15 minutes, until slightly risen and golden.
- Remove from the oven and allow to cool slightly on a wire rack before serving warm, split, and with plenty of butter.
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Don’t forget to check the Pesach archive for plenty more innovative and delicious Passover recipes ?