top of page

Cheese Scones

Boyikos de kezo (boyikos de rayo)

About the Recipe

These easy to make savory scones are loaded with a flavorful blend of Greek cheeses, filling the home with enticing aromas as they bake.
The name boyikos de rayo, derived from rayo in Ladino (grater), refers to the decorative imprint that was traditionally made on the scone with a grater.
I have made a twist on our traditional recipe with the ingredients, adding butter and cream instead of oil and the method to resemble the flaky, crumbly scones I grew up with in Zimbabwe.
Boyikos, are the ultimate treat for breakfast or at tea time served warm with some Kalamata olives or feta cheese are sheer bliss.


2 cups all-purpose flour

2-3 tsp baking powder

½ tsp baking soda

½ tsp salt

4 oz (113g) unsalted butter, frozen

¾ cup feta cheese, crumbled

¾ cup kashkaval cheese or other sharp cheese, coarsely grated

½ - ¾ cup cream, cold

1 egg, lightly beaten

1 egg yolk and 1 tbsp milk, for egg wash

¼ cup sharp cheese, finely grated, for sprinkling


In a large bowl, sift together flour, baking powder, baking soda and salt.


Coarsely grate the frozen butter over parchment paper.


Toss the butter onto the flour mixture. Using your fingertips, lightly work in the butter.


Mix in the cheese with a fork.


Whisk the cream and egg together in a separate bowl and mix all the ingredients together, using your hands, until the dough comes together. Knead into a shaggy dough. Do not over mix the dough.


Turn the dough onto a clean work surface. Gently pat the dough and press or roll into a 1in (2.5cm) thick square. Fold into thirds like a letter. Dust again with a little flour and roll into a 1in (2.5cm) thick square again. Transfer to a baking tray lined with parchment paper, cover in plastic wrap and freeze for about an hour.


Remove the dough from the freezer and place on a work surface.


Using a 2in (5cm) cookie cutter, stamp out the scones using a smooth up and down motion (avoid twisting).


Preheat the oven to 400°F (200°C). Line 2 large baking trays with baking paper.


Arrange the scones on the prepared baking trays 1in (2.5cm) apart.


Brush the tops with the egg wash and sprinkle with grated cheese.


Bake for 10 minutes, reduce the heat to 180ºC (350ºF) and continue to bake for a further 5 minutes or until the tops are golden brown. Serve warm.


Stella’s Hints:

  • For a spicy bite, ¼ tsp red pepper flakes can be added to the dough.

  • To freeze baked scones: Open-freeze on a plastic wrap-lined tray. Store in ziplock bags and freeze. To serve, reheat the scones in a preheated oven for 10 minutes.

bottom of page