This is a combination of Cyprus flavour with an English tradition, the scone. The end result: halloumi & mint scones. It is a twist on the traditional, and more dense, “halloumopitta” (recipe coming soon). The combination of mint and halloumi is, of course, delicious. The scones are light, soft and savoury on the inside. They can be enjoyed as breakfast, a snack or even with tea.
The scones are particularly yummy when they first come out of the oven: warm and fluffy on the inside, and a little crusty on the outside. If I eat them the next day, or after, I usual heat them up in the oven to try and recreate that “just cooked” feeling. These are super easy to make. It’s a little bit of Cyprus in a scone. Enjoy!
2 cups of all purpose flour
3 tsp of baking powder
1/2 cup of cold butter
2/3 cup of buttermilk (if you do not have buttermilk, there are various substitutions you can use. Joy the Baker has a fantastic article here on buttermilk substitutions if you want to use other buttermilk substitutions.)
1 large egg slightly beaten
1 cup of cubed halloumi
3 tbs of chopped fresh mint
1. Preheat the oven to 205C.
2. In a large bowl combine flour and baking powder. Add the cold butter and rub the flour and butter between your fingers. Add the cubed halloumi and chopped mint and toss together with your hands.
3. Break an egg into a small bowl and beat it slightly so the mixture is yellow throughout.
4. Mix together the buttermilk and egg and then add this slowly to the flour mixture. With a fork stir the mixture and then, with your hands, form about 6 to 8 scones.
5. Place them on a baking pan lined with parchment paper and bake in a preheated oven for about 20 to 25 minutes, until the scones slightly brown on the outside.