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: Lisa's Kitchen, foodandspice.blogspot.com
Recipe type: Appetizer
Serves: 8-10 scones
- 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
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary.
- 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.
- Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened.
- Shape the dough into small 1 - ½ inch rounds and transfer to the prepared baking sheet. Brush with the remaining milk.
- 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.