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Sensi Magazine

Savoring Spring

Apr 11, 2019 06:50PM ● By Dawn Garcia

Feta, Thyme, and Pistachio Scones

Across the pond in the United Kingdom, in the heart of London lives Amaryllis Tsegou, a lovely home cook I’ve had the pleasure of knowing the past few years. Every time I visit her blog, The Tasty Other, I find myself in a culinary showdown between wanting to jump through the screen to eat everything straight away and wanting to learn how to make everything she cooks up. She’s unpretentious and undeniably talented, but the greatest aspect of her recipes is that they won’t make you want to pull your hair out.

“While discussing American biscuits, I elaborately and somewhat clumsily confessed my love of scones,” says Tsegou. “Since then, my passion has turned into a deep affection for these doughy little beauties. I love that they offer comfort, bittersweet memories of times passed, lots of crumbs, and an aftertaste that lingers a little while.”

She has this to say about her scones recipe: “I am not sure why I went the savory way. It may have been guided by what was in my fridge or a craving I had, which I tend to follow enthusiastically. Either way, I very much love a pastry adorned with herbs, and it seems I regularly include salty, crumbly feta cheese, so I went that route. I started with the usual suspects and then incorporated the stars du jour: loads of fragrant thyme and big crumbs of feta. I also love a crunchy addition, which is where the pistachios come in. Lightly toasted, roughly chopped, and generously added, pistachios make these scones extra special.”


• 1½ cups plain flour
• 1½ tsp baking powder
Pinch of salt
Freshly ground black pepper, to taste
• ¾ cup unsalted butter, very cold and cubed
• 1 med. egg
• ½ tsp honey
• ½ cup half-fat Greek yogurt
• 2 tbsp almond milk (or any other)
• ½ cup crumbled feta
• 1 heaping tsp fresh thyme, leaves picked
• ¼ cup unsalted pistachios, toasted and roughly chopped
• Egg wash (1 med egg and 2 tbsp water)
• Nigella seeds and sea salt flakes to finish


STEP 1: Preheat oven to 390°F and line a baking sheet with parchment paper.

STEP 2: Place flour, baking powder, salt, and black pepper in a food processor and pulse to combine. Add cubed butter and pulse a few more times until the mixture is crumbly and small bits of butter are still visible.

STEP 3: Place in a large bowl, make a well in the middle, and add the egg, honey, yogurt, and milk. Bring together using a fork.

STEP 4: Add feta, thyme, and pistachios. Combine again, working quickly. The mixture will be quite wet and sticky.

STEP 5: Flour a work surface and add mixture, flouring it lightly all around. Using a rolling pin, roll out to a 3-centimeter thickness and cut round pieces, again working as fast as possible and avoid touching dough too much.

STEP 6: Place on baking tray. brush with egg wash. Sprinkle with nigella seeds and sea salt flakes.

STEP 7: Bake in preheated oven for 10-12 minutes, until puffed and golden. Rotate halfway through if necessary.

STEP 8: Let cool on the tray for 5 minutes, then on a cooling rack for another 5 minutes. Enjoy!

Strawberry, Avocado, and Cucumber Giant Couscous Salad

“I’ve been in a constant state of excitement over the beautiful spring ingredients available: crisp and refreshing cucumbers, sweet juicy strawberries, and delicate fresh greens, all begging to be left as they are, tossed with some fragrant herbs, a squeeze of lemon, a sprinkle of salt flakes, a dollop of honey, or drizzle of thick golden olive oil.”


• 1¹⁄₃ cups giant couscous
• 1 cup fresh strawberries, washed, hulled and quartered
• ½ large cucumber, peeled and quartered
• 1 small bunch fresh parsley, finely chopped
• ½ small bunch fresh basil, finely chopped
• 1 ripe avocado, cubed
• 3 handfuls lamb’s lettuce

• ¹⁄₈ cup extra-virgin olive oil
• 1½ tablespoons white balsamic vinegar
Sea salt flakes and freshly ground black pepper to taste
• ¹⁄₂ cup crumbled feta


STEP 1: Cook couscous in plenty of water. Drain and drizzle with a little olive oil. Fluff with fork and set aside to cool.

STEP 2: Toss strawberries and cucumber with herbs and a little salt and pepper. When couscous is completely cool, toss gently to combine.

STEP 3: Divide onto four plates. Add avocado and lamb’s lettuce.

STEP 4: Place dressing ingredients in small jar and shake to combine; taste and adjust the seasoning if necessary.

STEP 5: Dress salad and enjoy with crumbled feta.