Feta and Olive Dill 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 Poğaças 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

Recipe by Lisa Turner Adapted from Almost Turkish Recipes Cuisine: Turkish Published on January 29, 2008 Simple and delicious "poğaças" — savory Turkish tea scones with feta cheese, black olives and fresh dill that are just as delicious served with dinner or breakfast Preparation: 15 minutes Cooking time: 45 to 50 minutes Print this recipe Ingredients: 1 cup plain yogurt (preferably goat milk) 1/2 cup olive oil 1/2 cup (1 stick) melted butter 2 eggs (reserve 1 egg yolk) 2 teaspoons baking powder 1 cup feta cheese, crumbled 1/3 cup fresh dill, finely chopped 1/3 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt 1/4 teaspoon dried red chili flakes 1/4 teaspoon fresh cracked black pepper 2 2/3 cups all-purpose flour Coating: sesame seeds kalonji (Nigella or black onion) seeds Instructions: Preheat an oven to 350°F and grease or line a baking sheet with parchment paper. In a medium bowl, whisk together the yogurt, olive oil, melted butter, eggs (minus the yolk of 1 egg), baking powder, feta, dill, olives, red chili flakes, salt and pepper. Stir in the flour until just combined. Shape 1/3 cup portions of the dough with your hands and drop onto the prepared baking sheet. Brush with the reserved egg yolk and sprinkle with sesame and kalonji seeds. Bake for 45 to 50 minutes or until the tops of the biscuits are slightly browned. Makes 12 to 14 scones