Sundried Tomato, Basil

and Feta Cheese Scones

May 30: National Scone Day

Most of the scones recipes we feature on our blog have been sweet ones. But we are slowly adding more savory scones recipes on our list, such as this one with sundried tomatoes, fresh chopped basil, crumbled feta cheese and black olives (optional). They look like tender American biscuits with a subtle Italian flavor—a testimony to the international impact of the humble Scottish scone! For National Scone Day, mix up something savory—make tomato, basil and feta cheese scones.

Recipe

(Adapted from RecipeLand)

Ingredients

  • 1½ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • pinch of black pepper
  • ¼ cup very cold unsalted butter, chopped into small pieces
  • ½ cup + 2 tablespoons buttermilk
  • ¼ cup sundried tomatoes, drained of oil and chopped finely
  • ¼ cup fresh basil leaves, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup black pitted olives, drained and chopped (optional)

Directions

In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, salt and pepper.

Cut in the butter and mix until the flour resembles large peas. Stir in the buttermilk and gently mix until the dough is moistened. Avoid overmixing the dough or the scones will be hard instead of tender. Add the chopped sundried tomatoes.

Stir in the basil leaves and feta cheese. Mix well until the dough comes together. Add a little buttermilk if it is too dry; add a little flour if it is too wet.

Turn out the dough on a clean, floured surface. Roll out to 1-inch thickness. Cut into 2-inch rounds (or triangle shapes). Place on greased baking sheet lined with foil. Brush tops with a little buttermilk. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until browned on top. Remove from the oven. Serve warm with butter. Yield: Approximately 9 scones.

Notes

  • Islander is not fond of olives so she omitted them in this recipe. But Highlander likes them so she adds them to these savory scones on occasion.
  • Search our blog for more scones (both sweet and savory) recipes.

Double Ginger Scones

May 30: National Scone Day

Highlander’s Mum pronounces “scone” like the word “con” but we say it like “cone”. Either pronunciation is acceptable—and it also depends on the region, according to studies and surveys.

Highlander’s Mum is from Ontario, Canada. Her father (Highlander’s grandfather) emigrated from Scotland, where scones originated. Scone is pronounced like “con” there and in the majority of Great Britain, Australia, New Zealand, South Africa and Canada. In the Republic of Ireland, Italy and USA, people pronounce scone like “cone”.

Inspired by the double pronunciation of scone, we made double ginger scones for National Scone Day. This recipe has both crystallized ginger and ground ginger as ingredients, which make this scone a spicy sweet treat for teatime.

Now, how do you pronounce scone?

Recipe

(Adapted from Tea Time Magazine)

Ingredients

  • 2 cups flour, all purpose
  • ½ cup sugar, granulated white
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) butter, cold salted, cut into small pieces
  • 3-5 tablespoons crystallized ginger, chopped finely
  • 1 egg yolk
  • ¾ cup almond milk, unsweetened
  • sliced or slivered almonds

Directions

In a large bowl, combine the flour, sugar and baking powder, ground ginger and salt. Cut in the cold butter and mix into the flour with a pastry blender until it resembles coarse crumbs.

Blend in three tablespoons of chopped crystallized ginger. In a separate cup, beat the egg yolk with almond milk. Pour in the milk mixture into the flour and blend until smooth, being careful not to overwork the dough. Turn out dough onto a clean, slightly floured surface. Knead four or five times (if too dry, add a little more almond milk mixture; if too wet, add a little more flour).

Roll out to ¼ inch thickness and cut with a 2-inch round fluted cutter, re-rolling the scraps as necessary. Place scones two inches apart on a baking sheet lined with parchment paper. Top with extra chopped crystallized ginger and almonds. Bake in a preheated oven at 350 degrees F for 20 minutes or until golden brown, testing with a toothpick for doneness. Remove from the oven and transfer to a wire rack. Serve warm.

 Notes

  • We like to get our ginger overload by drinking lemon ginger tea with double ginger scones.
  • Search our blog for other scones recipes.

Candied Orange Peel and

Golden Raisins Scones

May 30:National Scone Day

Every spring, Islander attends a teatime-themed gathering with 20 members of the local library’s culinary book club. Everyone gets a chance to wear a hat or fascinator, sample different types of teas and exchange teatime recipes. She and her friends enjoy the variety of sandwiches, sweets, savories and scones. As clotted and Devonshire creams are not readily available in our area, plain scones are often replaced with flavored scones, like these candied orange peel and golden raisins scones. Club members enjoy scones with exotic/unusual ingredients, so their interests are piqued even more when told that this recipe contains orange liqueur!

Add this scone to your recipe repertoire and try making it with candied orange peel and golden raisins for teatime as well as on National Scone Day.

Recipe

(Adapted from Martha Stewart)

Ingredients

  • ½ cup candied orange peel, diced
  • ½ cup golden raisins
  • ¼ cup orange liqueur (such as Grand Marnier or Triple Sec)
  • 1 teaspoon orange zest, finely grated (about 1 orange)
  • 2 cups cake flour (not self rising), sifted
  • 1 ½ cup all purpose flour
  • ½ cup (1 stick) cold butter, unsalted, cut into small pieces
  • 1 /4 cup + 2 tablespoons sugar, granulated white
  • 1 tablespoon @ 2 teaspoons baking powder
  • 1 teaspoon coarse salt (we used Hawaiian sea salt)
  • 1 cup cold heavy whipping cream
  • 2 eggs (divided use)
  • sanding sugar

Directions

Chop the candied orange peel and place in a bowl with the golden raisins. Pour orange liqueur over it. Zest the orange. Mix it with the fruits. Cover and refrigerate overnight. The liqueur should be absorbed before using in the recipe.

In a large bowl, combine the cake flour and all purpose flour. Divide in half into a large and smaller bowl. In the large bowl, mix the pieces of butter with the flour using a pastry blender until it resembles coarse crumbs. In the smaller bowl, stir in the sugar, baking powder and salt. Pour this back into the large bowl and continue mixing until it resembles coarse meal.

In another bowl, beat one egg and one egg yolk, saving the egg white to brush the tops of the scones before baking. Mix the cream into the egg.

Pour this in the middle of the flour mixture. Stir gently until dough sticks together. Do not overwork the dough or the scones will be hard. Fold in the fruit mixture in thirds, incorporating it into the dough until well mixed. Turn out dough onto a floured surface. Gently use a rolling pin to flatten to an inch thick.

Use a 2-inch round cutter to cut out scones, re-rolling scraps as necessary. Place on a lightly greased baking sheet two inches apart. Beat the egg white. Brush it over the tops of the scones. Sprinkle sanding sugar on top. Bake in a preheated oven at 350 degree F for 25 minutes. Remove from the oven. Serve warm. Store leftovers in airtight container. Yield: 1 – 1 ½ dozen scones.

Notes

  • Plan ahead with this recipe by preparing the fruit-liqueur mixture overnight. Then make the scones for breakfast or brunch the next day.
  • Search our blog for other scones recipes.