Za'atar Scone Fingers

Unlike the traditional scones that are enjoyed with jam and butter, these make a perfect salty afternoon snack or an apéro. I sliced them long and thin, so it is easier to dip them in some labneh or olive oil garlic dip.

I have tried this recipe with all-purpose and type 80 wheat flour (In France, the flour is graded based on the ash level in the ground flour — For example, type 80 is some kind of light whole wheat flour), and both work nicely.

These scones are best eaten fresh but keep well for a few days in an airtight container.

Ingredients

For the scones

200 grams all-purpose flour or type 80 wheat flour

2 tsp baking powder, heaped 

100 grams cold butter, cubed

120 grams cold buttermilk

40 grams Parmesan cheese, grated

1 1/2 tbsp za'atar

To finish

Sesame seeds to sprinkle on top

1 small free-range egg, for the egg wash

Method

In a large bowl, whisk together the flour, baking powder, grated cheese, and za'atar. Add the chunks of cold butter and blend them into the flour with your fingers until the mixture is off-white and there are a few pea-sized pieces of butter left in the bowl.

Add the cold buttermilk to the dry mixture one tablespoon at a time until the dough is hydrated but not wet. You might not use all the buttermilk. If the weather is warm or the butter is becoming soft, refrigerate the bowl for a few minutes before resuming.

Tip the dough onto a lightly floured surface. Press the dough into a rough rectangle. Gently fold it over itself. Rotate 90 degrees and fold again. Press the dough into a rough rectangle of 2 cm thickness and let it rest in the fridge for 1 or 2 hours.

Preheat the oven to 200 °C. Line the bottom of a baking tray with parchment paper.

Cut the dough with a sharp knife into eight thin rectangles. Place the cut scones onto the baking tray and freeze for 15 minutes.

Brush the top of the scones with the eggwash and sprinkle with sesame seeds. Bake for 20 minutes, then reduce the temperature to 180 °C and continue baking for another 10-15 minutes or until the scones are golden brown. Let them cool for 10-15 minutes before transferring them to a cooling rack.

Notes

Depending on how salty your za'atar is, you might want to add a pinch of salt to your dry ingredients.