Cornmeal Scones with Feta

How to prepare cornmeal scones with feta

1. Mix the all-purpose flour with the cornmeal (I used fine cornmeal, do not use coarser polenta grind), sugar, salt and baking powder. Add the chopped dill and grated carrot.
2. Put everything in a food processor and add the cubed butter. Pulse briefly, just a few pulses until the butter is broken up and the mixture looks like breadcrumbs.
3. Add the yogurt mixed with 1 egg. Pulse again briefly, just until the dough comes together and gathers around the processor blade. Add the crumbled feta and pulse a few more times just to distribute it through the dough.
4. Transfer the dough to the work surface (floured if the dough feels slightly sticky) and flatten it with your hands into a rectangle/square shape. With a thin rolling pin, roll out to about 3cm thickness.
6. Cut into 5cm pieces. Try to cut in a single motion, do not drag the knife back and forth over the same cut.
7. Move the pieces to a baking sheet lined with parchment paper. Beat the remaining egg with the milk and brush the tops of the scones. If desired, sprinkle sesame seeds and/or nigella seeds on top.
8. Bake at 175C for 25 minutes, until lightly golden on top and they sound hollow when you tap the bottom. Let them cool completely. They are good at room temperature, with a glass of drinking yogurt. They keep very well for 2 days.

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