fridge cleanout herb and feta scones

i either have no fresh herbs in my fridge or too many herbs! this weekend, i found myself with a bunch of assorted bits and bobs leftover from my market haul a few weeks back and wanted to use them up before heading to the farmer’s market for a restock. side note: i’ve found that wrapping soft herbs in a slightly damp paper towel and storing them in a stasher bag makes them last the longest!

when it comes to using miscellaneous herbs, a green goddess dressing is one of my go-tos, but i was also in the mood to make a fun pastry treat that i could bring over to some of the vendors at the market. i don’t have a lot of confidence in my baking ability at-large, but i do know i make a mean scone! plus they’re easy to make, travel well, and are forgiving enough that you can throw in just about whatever herbs you have hanging around. the feta adds a nice salty touch while still being mild enough to go with just about any herb combination. i used a mix of dill, scallions, and chives in mine, but i think basil and parsley would be lovely as well!

i used (makes ~9 scones)

• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• ¼ tsp sugar
• ½ tsp salt
• ¼ cup cold butter, cubed
• ¾ cup heavy cream
• ½ cup assorted herbs (like dill, scallions, chives, parsley, basil), roughly chopped
• ¾ cup crumbled feta
• 1 egg, beaten (for egg wash)

to make

1. in a large bowl, combine the flour, baking powder, sugar, and salt
2. add the cold, cubed butter to the dry ingredients, breaking the butter up more with your fingers
3. stir in the chopped herbs and crumbled feta
4. pour in the heavy cream and gently mix until a shaggy dough forms
5. turn the dough out onto a floured surface and form lightly into a square about 1-inch thick
6. cut into 9 equal squares
7. place the scones on a baking sheet lined with parchment paper, leaving at least 3/4 inch space between each piece
8. brush the tops with the beaten egg
9. bake at 425F for ~25 minutes, until the tops are golden brown
10. let cool for a few minutes before serving warm with butter and flaky salt, or just enjoy them as-is.