1 hour ago
Wednesday, February 24, 2016
These scones are the bomb. Much like biscuits, just cut into wedges.
A little bit of Greek flavors thrown in.......pretty simple to put together.
I am not a big fan of sun-dried tomatoes.....but it's tough to find the semi-dried pomodorini from Italy, so I caved.
These would be even better with your own roasted cherry tomatoes, but since it's not summer, I don't have any growing in my barren garden (and I don't buy tomatoes in the winter).
These were perfect slathered with butter.
Savory Scones w/ Feta, Sun-Dried Tomatoes & Green Onions:
2 cups of flour
4 tbsp of cold butter
1 tsp of garlic powder
1 Tbsp of baking powder
3/4 cup of whole milk
1 egg, beaten
handful of scallions (green onions), chopped
handful of pitted kalamata olives, chopped
1/4 cup of roasted or sun-dried tomatoes, chopped
1/4 cup of feta cheese, crumbled
Preheat oven to 400F.
Using a box grater, grate the cold butter into the flour mixture and combine with your hands to makes sure the butter is distributed well thru the flour. Add in the baking powder and garlic powder.
I have tried this with a food processor too, but believe me, the hands and the mixing bowl work better.
Mix the egg w/ the milk and pour into the flour. Using wet hands, form a dough.
Add in the rest of the ingredients and mix together to incorporate. It's best to use your hands for this, though the dough will be very sticky, so keep wetting them w/ cold water.
Form a ball of dough on a parchment lined baking sheet and pat into a disc.
Using a wet knife, cut into 6-8 wedges.
Bake for 15 minutes until light golden. Transfer to a cooling rack.
I loved these best warm with a swipe of Kerry Gold butter.
Stays fresh about one day, freeze the scones if not eating that day and take them out, toast them and make savory scone egg sandwiches!