Thanksgiving stuffing flavored scones

Finely chop about a third of an onion, the carrot and the celery.

Cook the vegetables in a pan over medium heat with two tablespoons of butter, a little salt and a little under a tablespoon of olive oil, about eight to ten minutes until soft.

Turn the heat off and stir in a tablespoon each of finely chopped thyme, rosemary and sage; set aside to cool completely.

Cut the feta into tiny cubes and dice the cold butter, keeping the butter in the refrigerator until needed.

Whisk the eggs together with the yogurt, and whisk the dry ingredients together.

Put all the dry ingredients in the mixer with the butter and mix on low until the butter is coated and in pea-sized pieces; do not take it further, because chunks of butter are what make the scones light and flaky.

Add all the yogurt and egg and mix until combined, then the feta and the cooled vegetables, mixing on low only until just combined.

Turn the dough out, cut it into two equal portions and form two circles rolled about three quarters of an inch thick.

Cut each circle into eight triangles like a pizza, or roll the whole dough out and cut shapes with a cookie cutter, chilling it 20 minutes first so the butter does not melt.

Place them on a parchment lined baking tray. They can be frozen solid at this point and kept in freezer bags at least three weeks, then baked from frozen for about 15 minutes longer.

Brush the tops with heavy whipping cream, or an egg wash, and sprinkle with cracked black pepper, more herbs or sesame seeds.

Bake at 400F for about 20 to 25 minutes until golden brown all around; hers took exactly 22 minutes and a toothpick in the centre came out clean.

Let them rest a few minutes before serving.