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Feta and Olive Dill Scones
- 1 cup plain yogurt (preferably goat's milk)
- 1/2 cup olive oil
- 1/2 cup (1 stick) melted butter
- 2 eggs (reserve 1 egg yolk)
- 2 teaspoons baking powder
- 1 cup Feta cheese, crumbled
- 1/3 cup fresh dil, finely chopped
- 1/3 cup Kalamata olives, pitted and chopped
- 1 teaspoon sea salt
- 1/4 teaspoon dried red chili flakes
- 1/4 teaspoon fresh cracked black pepper
- 2 2/3 cups all-purpose flour
- sesame seeds
- kalonji (Nigella or black onion) seeds
Directions:View on Lisa's Kitchen
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