Tuesday, May 22, 2012

Roasted Tomato & Feta Scones

Most of the time that I crave bread, it's for cinnamon rolls, muffins and the like. But once in a while, it's for something savory. These scones are dense, garlicky and comforting.

The recipe requires 2 cups of flour, and I opted to use half white whole wheat. These scones are simple and bake up beautifully in no time! Bursting with feta, whole wheat flour, and roasted red tomatoes, these read as a bit artsy, which I love! For a classic, yet fabulous stick to your ribs breakfast scone, check out these Bacon Cheddar Cheese Scones!

Roasted Tomato & Feta Scones
  • 2 cups flour (I used 1 cup white, 1 cup white whole wheat)
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic salt
  • 4 Tbsp cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 1 egg, slightly beaten
  • 1 4 oz package feta cheese
  • 1/4 cup roasted red tomatoes, chopped (find them in the olive bar at your grocery store)
  • 2 green onions, chopped
    Preheat your oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Make sure that the butter is good and cold! Pulsate everything in 3-second intervals until the mixture resembles coarse meal. (If you don't have a food processor, you can use a pastry blender or even two forks—but it'll take longer, of course)

    Transfer your mixture to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Fold in feta cheese, roasted tomatoes, and green onions and gently mix until well combined. 

    Sprinkle some flour on your surface and form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces with a pizza cutter or a large knife. 

    Bake for about 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—or eat them right off the stone!

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