Olive and Feta Scones

olive and feta scones

olive and feta scones

Lots of flavor in these savory scones, and they’re quite simple to make. Thanks to our Featured Foodie, Lisa, at foodandspice.blogspot.com!

Olive and Feta Scones
Author: 
Recipe type: Appetizer
Serves: 8-10 scones
 

Ingredients
  • 1¾ cups of unbleached white flour
  • 2½ teaspoons of baking powder
  • ¼ teaspoon of salt
  • ½ teaspoon of chili flakes
  • ½ teaspoon of dried basil
  • 2 teaspoons of fresh rosemary, finely chopped
  • ½ cup of cold unsalted butter
  • ⅔ cup of feta cheese
  • ½ cup of pitted Kalamata olives
  • 2 sun-dried tomatoes, soaked in hot water for 20 minutes, drained, with excess water squeezed out and finely chopped
  • ½ cup of Greek or plain yogurt (or heavy cream)
  • 5 tablespoons of whole milk

Instructions
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary.
  3. Chop the butter into chunks and cut into the dry ingredients with a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Stir in the feta cheese, olives and sun-dried tomatoes.
  4. Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened.
  5. Shape the dough into small 1 – ½ inch rounds and transfer to the prepared baking sheet. Brush with the remaining milk.
  6. Bake in a preheated 400 degree oven for 25 – 30 minutes or until nicely browned. Cool on a wire rack for 10 minutes and serve warm.



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