May 30, 2020

Sundried Tomato, Basil and Feta Cheese Scones

Posted by HI Cookery under 05 May | Tags: , , , , |
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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.
 

May 30, 2013

Bacon Cheddar Scallion Scones

Posted by HI Cookery under 05 May | Tags: , , , , |
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Bacon Cheddar Scallion Scones

Bacon Cheddar Scones

May 30: National Scone Day

Our typical tea time tray includes sweet treats. But we decided to try something savory and substantial, such as bacon cheddar scallion scones, instead. Similar to bread-biscuits, they add balance to the sweet scones we normally have with our tea. For a fuller and formal tea time, add finger sandwiches, desserts and scones—sweet and savory—and make this meal a big deal! Or for a simple snack, bake bacon cheddar scallion scones on National Scone Day.

Recipe

(Adapted from King Arthur Flour)

Ingredients

  • 1 cup flour
  • ¼ teaspoon salt
  • ½ tablespoon baking powder
  • 1 teaspoon sugar
  • 2 tablespoons unsalted butter, cold and cut into small pieces
  • ½ cup cheddar cheese, grated
  • ½ cup bacon, cooked and crumbled
  • ¼ cup scallions, finely chopped (green part only)
  • 6 tablespoons heavy whipping cream or milk

Directions

Grate the cheese, cook and crumble the bacon and chop the scallions. Set aside. In a separate bowl, combine the flour, salt and baking powder.

Bacon Cheddar Scones

Add the sugar to the flour mixture. Cut in the butter pieces and mix until they resemble coarse crumbs. Stir in the grated cheese, bacon and scallions. Gradually add the cream or milk (more or less may be needed, depending on your kitchen temperature and humidity). The scone dough should be able to stick together. If it is too dry, add a little more milk. If it is too wet, add a little more flour.

Bacon Cheddar Scones

Form the dough into a ball. Transfer to a clean surface dusted with flour. Pat the dough ball into a disc. Gently flatten to ¾ inch thick. Place the disc on a lightly greased baking sheet. Use a sharp knife to cut into eight wedges. Spread them apart from each other so they do not stick together when they rise slightly while baking. Brush the tops with a little cream or milk. Bake in a preheated oven at 425 degrees F at 20-25 minutes or until golden brown. Remove from the oven. Cool on the pan. Separate the wedges. Arrange on a tea tray. Serve warm or at room temperature.

Bacon Cheddar Scones

Notes

  • National Scone Day is observed in Australia on May 30 but we join the mates Down Under by posting this recipe in the blogosphere and World Wide Web!
  • Bacon may be fried to a crisp, then chopped finely. We used fully-cooked bacon from the package and chopped it up. Real bacon bits (found in the salad section of the grocery store) may also be used.
  • Scallions/green onions may be substituted for snipped fresh chives.
  • Wedge-shaped scones are traditional but the dough may be cut in rounds as well.
  • Search our blog for other scone and tea time recipes.