This recipe
came from the “Tiny Food Party” recipe book.
It has inspired me to create other mini-scone recipes, which I will post
in the future. These savory scones
are filled with the delicious Mediterranean flavors of sun-dried tomatoes, feta
cheese, and herbs. They are delicious
with lunch, as a snack or served at Happy Hour.
Cheers!
Ingredients:
2 cup all-purpose
flour
2 Tbls sugar
1 ½ tsp
baking powder
½ tsp baking
soda
1 tsp salt
1 stick cold
butter, cut into small cubes (See “Interesting Note” in directions)
2/3 cup
diced sun-dried tomatoes
2/3 cup
crumbled feta cheese
1 Tbls fresh
minced thyme*
2 tsp minced
fresh oregano*
2 tsp minced
fresh rosemary*
1 tsp black
pepper
½ cup
buttermilk
¼ cup heavy
cream
*If you
prefer to use dried herbs reduce the amounts to 1 teaspoon thyme, ¾ teaspoon of
each – oregano and rosemary.
Directions:
Preheat oven
to 375°F. Line a baking sheet with parchment paper. (I use a Silpat silicone baking mat)
In a large
bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut butter into the flour mixture until it is
completely incorporated and mixture has a fine mealy texture. (Interesting
note! In a pie crust baking class,
they had us GRATE the butter into the flour.
Just toss it in the flour mixture to keep it from melting in your hands
- and start grating. I found this easier than cutting the butter into the flour
mixture.)
Add
sun-dried tomatoes, cheese, herbs and pepper.
Stir well to combine. Fold in
buttermilk and stir just until dough comes together.
Divide dough
into 4 disks. Cut each disk into 6
wedges. Place wedges onto the prepared
baking sheet.
Lightly
brush the top of each wedge with heavy cream and bake for 18 to 20 minutes, or
until scones puff up and the tops start to brown. Serve warm.
