Today I was craving savory scones, so you know what? I made them. I don’t know what it is about savory scones that I love so much, but let me tell you... these scones are so good! Like “Eat almost three scones back-to-back,” good. Like, “Hide the rest of the scones in the cupboard to hold me over,” good. Like, “I don’t want to share with anyone and I don’t care if it makes me look selfish,” good. Light and fluffy, packed with flavor, and oh so pretty, these scones are perfect for the weekend or for a special occasion like Mother’s Day.
Serves: 8
2 c all-purpose flour
1 Tbl baking powder
½ tsp garlic salt
4 Tbl cold, unsalted butter, cut into cubes
¾ c heavy cream
1 egg, slightly beaten
4 oz feta cheese
¼ c roasted red tomatoes, chopped
(or sub sundried tomatoes)
2 green onions, finely sliced
Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.
Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1-inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.
Alice Currah is the author of the Savory Sweet Life cookbook and has been the weekly columnist for PBS Parents for last 7 years. Alice was named “One of the Very Best Food Bloggers” by Forbes and has had her work featured in popular publications like Martha Stewart, Real Simple, People and Washington Post. Learn more at SavorySweetLife.com and find this recipe online at www.savorysweetlife.com/roastedtomato- feta-scones.
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