Sunday, April 10, 2011

Roasted Tomato and Feta Cheese Scones

This week I am visiting friends in the country.  I decided that I wanted to make something special for breakfast on Sunday morning.  This recipe came from, and was delivered to my email earlier in the week; Roasted Tomato and Feta Cheese Scones. 

These scones are delicious.  They are light and buttery.  The green onions, roasted tomatoes and feta cheese make them so savory and satisfying.  If you are having a brunch this dish would be a great addition to the menu.  I highly recommend that you try them.  They are so easy to make, and the ingredients are uncomplicated yet add so much flavor.

These scones were great served with fresh fruit and strong aromatic coffee.  They would be just as delicious with a green salad.  However you choose to serve these scones I am sure that you and your guests will find them enjoyable.

Roasted Tomato Feta Scones
 Makes 8 scones
2 cups all-purpose flour
1 tablespoon baking powder
½ 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
½ cup roasted red tomatoes, chopped (can be found in bulk in the olive bar at your grocery store) 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.

Click on the link below to view the recipe in its original place and to learn more about the Author/baker.

1 comment:

  1. I like your blog. I can't wait to try this. Thanks....Daniel