Sun-Dried Tomato & Feta Scones
Make Sun-Dried Tomato & Feta Scones, a Mediterranean breakfast recipe with All-purpose flour, Baking powder, Salt. It has about 35 min, about 320 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Sun-Dried Tomato & Feta Scones is a Mediterranean breakfast recipe that takes about 35 min, makes 8 servings, has about 320 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSun-Dried Tomato & Feta Scones ingredients
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Unsalted butter, cold and cubed
- 3/4 cup Heavy cream or whole milk
- 1 Large egg
- 1/2 cup Oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup Crumbled feta cheese
How to make Sun-Dried Tomato & Feta Scones
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until thoroughly combined.
- Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some small pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together 3/4 cup heavy cream or whole milk and 1 large egg until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this can make the scones tough.
- Gently fold in 1/2 cup drained and chopped sun-dried tomatoes and 1/2 cup crumbled feta cheese until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat it into a 7-8 inch round, about 1-inch thick. Avoid overworking the dough.
- Using a sharp knife or bench scraper, cut the round into 8 wedges. Arrange the wedges on the prepared baking sheet, ensuring they are spaced about an inch apart.
- Bake for 18-22 minutes, or until the scones are golden brown on top and firm to the touch. A wooden skewer inserted into the center should come out clean.
- Transfer the baked scones to a wire rack to cool slightly. These savory scones are best served warm, perhaps with a side of olive oil or balsamic glaze for dipping.
Sun-Dried Tomato & Feta Scones FAQ
How do I make Sun-Dried Tomato & Feta Scones?
Make Sun-Dried Tomato & Feta Scones by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sun-Dried Tomato & Feta Scones?
The main ingredients include All-purpose flour, Baking powder, Salt, Black pepper, Unsalted butter, cold and cubed. The full ingredient list is included on this page.
How long does Sun-Dried Tomato & Feta Scones take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Sun-Dried Tomato & Feta Scones?
Recipe Genius estimates about 320 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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