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stacked zaatar scones
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Zaatar Scones

Such an easy delicious recipe to make; these Zaatar Scones are perfect for breakfast or to pack for lunches! You're going to love the flavor, the process, and the results! Made in one bowl and ready to be devoured in less than 30 minutes!
Course Bread, Breakfast, lunch
Cuisine European
Keyword allergy friendly, easy, healthy, quick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 wedges
Calories 246kcal
Author Laila Sbeinati

Ingredients

  • 2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c zaatar, available at middle eastern stores *see notes*
  • 1 tbsp sumac, optional but recommended
  • 1/4 tsp garlic powder
  • 1/4 tsp Himalayan salt
  • 1/2 c olive oil, chilled! see notes
  • 1/2 c coconut/allergy friendly yogurt
  • 1/4 c JUST Egg
  • 3 tbsp honey, see notes
  • sesame seeds + sumac, to top scones

Instructions

  • In a medium to large bowl, add flour, baking powder, baking soda, salt, zaatar, sumac, and garlic powder. Whisk well until combined.
  • Make a little well in the middle and add the olive oil. Using a pastry cutter or a couple of forks, work the oil with the flour mix until you get wet sand texture. Optional step: place in the fridge for a few minutes to chill.
  • In another bowl, combine your wet ingredients well: yogurt, JUST Egg, and honey. Add to the flour mix and using a spoon or spatula, stir everything until combined and no dry flour remains. Be sure to hold onto the bowl that contained the wet ingredients for later use!
  • Dump the dough onto a flour work surface, and using your hands, gently fold the dough 3-4 times before shaping it in a flat disc that measures 8" across and approximately 1 1/2" in height.
  • Cut into even wedges and place on a lined baking sheet. Place the baking sheet in the fridge to chill. Now, preheat the oven to 375F.
  • When oven is ready, remove chilled wedges from the fridge, and using a pastry brush, dip into the bowl that contained the wet ingredients (you'll have leftovers in it!) and brush the tops of the wedges. Then sprinkle sesame seeds and sumac as well if you'd like.
  • Place baking tray in the oven and bake for 20-25 minutes, depending on the size of your wedges, until wedges are a nice light golden brown in color.
  • Remove from oven and allow to slightly cool... or enjoy immediately if you can't wait like me!

Notes

Scones make for the best quick breakfast and at work or school lunch. Easily packable and these scones are absolutely delicious paired with freshly cut cucumbers and some olives if you want to get fancy ;)
Tip: measure out the olive oil and chill it in the fridge to help it solidify a bit before adding to your flour mix. It's not a necessary step but it'll help when cutting into the flour.
Zaatar is a middle eastern spice that consists of oregano, thyme, sumac, sesame, and salt. It's readily available at any middle easter stores and you may even be able to find it in some grocery stores as well. If zaatar is hard to come by, sub 1/3 cup dried oregano and increase the salt to 1/2 teaspoon. 
If you don't want to use honey, sub equal amounts of sugar. 
For an alternative way of making these scones, check out the post!
 

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 122mg | Potassium: 143mg | Fiber: 5g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 16mg