Savory Scones With Feta Sun Dried Tomatoes And Herbs Food

SAVORY SCONES WITH FETA, SUN-DRIED TOMATOES AND HERBS

Steps:

• Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, oats, baking powder, salt, pepper, red pepper flakes and dried herbs. (Note: If using fresh herbs add them along with the rest of the fresh ingredients).
• Work the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used). Stir in the green onion, garlic, sun-dried tomato and crumbled feta cheese.
• In a medium bowl, lightly beat the egg. Add the, milk and apple cider vinegar, whisk together to combine.
• Add the milk mixture to the dry ingredients. Stir until JUST combined. Do not over mix!
• Place the dough on a clean surface (or directly on the prepared baking sheet) and using your hands, work the dough into a round disc that measures about 20 cm across and about 2,5cm high. With a sharp knife, cut the disc into 8 equal triangles.
• Place them onto the prepared baking sheet and bake in the preheated oven for 12 to 14 minutes, until scones are well risen and golden on the bottom.
• Transfer to a wire rack to cool. Serve warm or cold with butter, if desired. Enjoy!

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.

FETA, OLIVE AND SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Sift the flours and baking powder into a large, roomy bowl, tip in any bran left
• in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tbsp of olive oil, plus the reserved tbsp of oil from the sun-dried tomatoes.
• When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed feta, olives and sun-dried tomatoes.
• Now in a separate bowl beat the egg with the 2 tbsp of milk and add half this mixture to the other ingredients. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it - what you should end up with is a dough that is soft but not sticky.
• Now on a floured board, roll the dough out to a depth of 2.5cm/1in. Then stamp out the scones using a 5cm/2in cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.
• Finally top each scone with the crumbled feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour. Then remove them to a wire rack until they are cool enough to eat.

SAVORY SCONES

Steps:

• Preheat the convection oven to 350 degrees F.
• Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.

PESTO, FETA, AND SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400 °F
• Butter or lightly spray a 9 inch cake pan. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
• Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
• Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
• Gather dough together with hands and place on a lightly floured surface.
• Knead until smooth.
• Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
• With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
• Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
• With a sharp knife, cut dough in half, and then in half again (4 pieces).
• Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
• Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
• Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
• Cool on wire rack.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.

MEDITERRANEAN SCONES

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.