Savory Za’atar & Olive scones.
This idea came from my own breakfast memories — and as an Arab, we love mornings filled with small plates of everything: pickles, eggs, za’atar, tomatoes, cucumbers, a bit of jam. I grew up tearing warm bread, dipping it into creamy labneh, adding slices of tomato and cucumber, and finishing with a drizzle of za’atar and olive oil.
One day I thought — what if I gave that memory a little twist? Something Western but still touched with Middle Eastern flavors. Instead of the usual bread, what if there were scones — tender, buttery, baked with olives and za’atar — ready to dip into labneh and eat with tomato and cucumber? It felt playful and new, yet deeply familiar.
Breakfast has always felt sacred to me — the meal that sets the tone for the day. These scones turned out soft inside, fragrant with za’atar, and filled with the comfort I remember. You can bake them the day before and gently warm them the next morning — a quick turn in the microwave or a few minutes in the oven. They’re such a beautiful way to play with breakfast, making something rooted in memory feel fresh again.
Ingredients
345 g (2¾ cups) all-purpose flour, plus more for dusting
1 Tbsp (12 g) baking powder
2 Tbsp za’atar, plus more for garnish
1 large garlic clove, minced
¾ tsp fine sea salt
2 Tbsp (25 g) white sugar
113 g (8 Tbsp / 1 stick) unsalted butter, cold and cut into small cubes
60 g (⅓ cup) olives, pitted and coarsely chopped
180 ml (¾ cup) heavy cream
2 large eggs, divided
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, za’atar, garlic, salt, and sugar. Add the cold butter and, using your fingertips or a pastry blender, rub it into the dry ingredients until the mixture resembles wet sand. Stir in the olives.
In a separate bowl, whisk together the cream and one egg. Pour into the flour mixture and fold gently with a spatula until a shaggy dough just comes together. Do not overmix. If the dough feels sticky, add more flour, 1 Tbsp at a time, up to 30 g (¼ cup).
Lightly flour a work surface and turn out the dough. Dust the top with a little flour, then shape into an 8-inch (20 cm) circle. Slice into 8 wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
Beat the remaining egg and brush it over the tops. Sprinkle with a little extra za’atar. Bake for 18–20 minutes, or until risen and golden brown. Serve warm.
Storage & Reheating
Store: Once completely cool, keep scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze: Wrap individually and freeze for up to 1 month.
Reheat: Warm in a 300°F (150°C) oven for 8–10 minutes or until heated through. If frozen, let them thaw slightly first.
