I hope my English cousins (twice removed) do not take offense here.
I was just craving some zaatar!
In Lebanon one can easily find zaatar croissants in bakeries and coffee shops, which can be wonderful or not depending on the croissant itself.
Scones are a lot easier to make; split in half, filled with some homemade labneh (yogurt cheese) and a drizzle of olive oil is exactly what a Lebanese expat needs. Accomplished within the hour too.
INGREDIENTS:
- 1 1/2 cups of all-purpose flour
- 1/4 cup of whole wheat flour
- 1 tablespoon of baking powder + 1 teaspoon
- 2 tablespoons of sugar
- dash of salt
- 5 tablespoons unsalted butter, cut in even chunks
- 1/2 cup of a mixture of yogurt and water (drop a few tablespoons of yogurt and add some water to get 1/2 cup)
- 1/2 egg, mixed with a teaspoon of water
- zaatar, one tablespoon for the dough and one tablespoon for the topping
- 2 cups of whole milk yogurt
- olive oil, as needed
METHOD:
- To make some quick labneh: Place a sieve over a bowl. Put a paper towel on the sieve and plop a couple of cups of yogurt on the towel. Let the yogurt drain for an hour or overnight. Plop back into a serving bowl, and drizzle olive oil on the yogurt cheese or labneh. This is served every morning for most folks in Lebanon.
- For the scones: Place the flours, baking powder, salt, sugar and zaatar in the bowl of a food processor. Process for 30 seconds to mix all the dry ingredients and aerate the mixture. Add the butter in chunks and pulse the machine a few times until the butter no longer is visible and the mixture becomes like coarse sand.
- Add the yogurt and water mixture and pulse some more (a few seconds) until the dough is moist and somewhat forms into large clumps. Stop the machine, gather the dough and roll out (with hands or rolling pin) till about 1/2 inch thick. Cut with a round cutter into even rounds and set on a lightly greased baking sheet.
- Whisk the half egg with a touch of water and add a tablespoon of zaatar. Dab or brush on the surface of the scones. Preheat the oven to 4ooF (200 C) and when the oven is hot, insert the scones and bake for 15 minutes or so until they are puffed up and dry. (You may need to place the scones on two cookie sheets to prevent the bottom from burning if your oven requires it).
- Cool them a bit and split them in half; plop a good tablespoon of labneh on them and drizzle some olive oil.
To find out more about zaatar, click here
To find out more about labneh, click here
38 Comments
That yogurt cheese is making me drool!The scones and the yogurt cheese must be an awesome combo…
What a wonderful scone’s recipe!!…On Saturday, we went to the Arabic groceries store to buy everything I needed to make some of your recipes……….this Thursday (it is a holiday here in Canada), I will be cooking some of your delights (your scones included!!)…..I will let you know when I will post them!!……Abrazotes, Marcela
I know exactly what you mean by a zaatar craving!
These scones look *fabulous*! So clever to fill them with labneh.
those look fantastic!
I love this! I can imagine how delicious those scones would be with labneh, so good!
What a great way to use za’atar!! Will have to try soon!
Very original! I love your Lebanese version of that English speciality.
Cheers,
Rosa
I like the idea of filling these scones with yogurt. Great idea for a healthy breakfast.
How could anybody take offence to something so delicious? I want some now!
A wonderful trio..zaatar, yogurt and olive oil…I’m in for zaatar flavoured scones.
I know what is zaatar craving!! I loved this recipe!! Looks wonderful!!
I love the fact that these are whole wheat, and filled with yogurt cheese! I used to make yogurt cheese often and use it for a variety of dips and spreads.
Fabulous scones..
Wonderful scones! I have just received zaatar from Jordan and am in a zaatar frenzy these days… just made soft rolls with it and will defintitely try your scones
I always learn so much when I visit you, Joumana! These savory scones look delicious and because the ingredients were new to me, I clicked and learned.
This is a new twist on a family favorite, and a great addition to any festive brunch. It is easy to prepare as it is to eat, the classic Herby zaatar speckles this wholesome scone and gives it a crunch, and makes it very tasty with the labneh, It doesn’t matter the time of day breakfast food like scone is always a warm comforting choice with a cup of coffee or tea . Joumana I give you a standing ovation.
Joumana, this is genius!!! I have never really be into scones as much to attempt making my own. I love your savory spin on this classic recipe. I need to surprise my Lebanese Armenian husband with your version. We love eating Zaatar bread for breakfast with side of lebni. Thanks so much for sharing!!!
These look absolutely lovely! What a delicious combination of flavors!
What a refreshing take on an age old classic! And phooey to the English cousins who take offense ..lol…
I love everything about this and how delish with the zaa’tar and thick thick labneh.
Ciao, Devaki @ weavethousandflavors
I, too, crave za’atar. Za’atar and carbs = winning combo. This is a seriously creative and brilliant idea!
This looks like quite a delicious savory scone. I bet the za’ater gives it a nice flavor.
The colour on these is fantastic! And I’m half English, so I think I can speak for the whole country and say they’re totally approved
I love love love zaatar. This recipe inspired me. I think my Thanksgiving Turkey will have a Zaatar glaze.
I love your twist on the English classic! Fabulous new use for za’atar, Joumana. And lebneh for the clotted cream is brilliant!
Encore une fois, une réalisation des plus délicieuses.
J’ai acheté du zaater et je l’ai très peu utilisé. Manque d’habitude.
Voilà une bonne opportunité.
A très bientôt.
This sounds wonderful – perfect for darker autumn evenings. Amazing, as always!
What a brilliant idea, Joumana!! Wow – I will love trying this one. So inventive yet it feels homey somehow, like beloved comfort food.
Wow, I’ve never made Lebanese food before–I’m intrigued by the flavor combinations! It sounds delicious–thanks for the recipe!
These look amazing. I would never have imagined zaatar scones but they look awesome! And with a big scoop of yogurt cheese they are a perfect indulgent snack!
I only just discovered your blog – looks like I will have a lot of reading to do! I love all kinds of food from all over the world and I try out everything that sounds interesting. So, yoghurt is dripping in the sieve and your scones have just come out of the oven – they smell really good! I cant wait to try them when they have cooled down a bit. Thank you for posting this recipe.
I absolutely love these Joumana…got Zataar too. Will try them soon! Holy yum!
Waw!! Your zatar scones look so delectable, festive & huge too! I love the filling too!
Yummie & fab food!
Joumana I just love your recipes – they always send me to the kitchen!
I have a bag of zaatar in the pantry just begging for these scones, too.
mmmmmmmmmmm…ça donne trop envie..je sens l’odeur du zaatar dans toute la maison
I have been away but I can see i have missed so many dishes Joumana! this one is great – mkang this tomorrow!
I am absolutely making these soon….za’atar makes EVERYTHING taste better! – S
Hi Joumana – these look wonderful indeed – I visited Beirut for a day when I was a teenager back in the seventies, seems such a long time ago now, on some school trip and remember it was one of the most beautiful cities in the Mediterranean. I”ve loved the bright tastes of Lebanese food for years, and now it is getting easier to find the ingredients that were so unusual here only until recently. I look forward to reading your collection of recipes and learning from you.
Humm ca a l’air délicieux! c’est bien mon genre