Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

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1 3/4 cups of unbleached white flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 teaspoon of chili flakes
1/2 teaspoon of dried basil
2 teaspoons of fresh rosemary, finely chopped
1/2 cup of cold unsalted butter
2/3 cup of feta cheese
1/2 cup of pitted Kalamata olives
2 sun-dried tomatoes, soaked in hot water for 20 minutes, drained, with excess water squeezed out and finely chopped
1/2 cup of Greek or plain yogurt (or heavy cream)
5 tablespoons of whole milk

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary.

Chop the butter into chunks and cut into the dry ingredients with a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Stir in the feta cheese, olives and sun-dried tomatoes.

Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened.

Shape the dough into small 1 - 1/2 inch rounds and transfer to the prepared baking sheet. Brush with the remaining milk.

Bake in a preheated 400 degree oven for 25 - 30 minutes or until nicely browned. Cool on a wire rack for 10 minutes and serve warm.

Yields 8 - 10 scones.

Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

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