Scones With Spinach Feta And Sun Dried Tomatoes Food

FETA SPINACH SCONES

Steps:

• Preheat oven to 400℉. Line a baking sheet with parchment paper, silicone baking sheet, or lightly grease with oil.
• Place the ½ stick of butter (not cut into pieces) into the freezer while you prep the other ingredients.
• To a large bowl add flour, baking soda, salt, dried herbs, and garlic powder. Whisk to combine.
• Using a box grater, grate the frozen butter. Alternately, you can cut butter into small cubes, scatter them over the flour, then use a pastry cutter or your fingertips to combine the butter with flour until it's broken up into small bits.
• Use a large spoon to stir in the butter, chopped spinach and crumbled feta. Mix yogurt and milk then pour it into the bowl. Stir until a rough dough forms. Once the dough gets too thick to stir use your hands to press the dough into a cohesive ball.
• Transfer the dough to the center of the prepared baking sheet then use your hands to press into an 8-inch circle. Use a large knife to cut the circle across into 8 equal wedges. Gently move the wedges a part so they aren't directly touching.
• Brush the beaten egg over each scone. Sprinkle with additional dried herb seasoning and coarse salt, if desired.
• Bake until golden brown and cooked through, 20 to 25 minutes. Once baked, transfer scones to a cooling rack and enjoy warm or at room temperature.
• Store scones in an airtight container on the counter for 2 days or in the refrigerator for up to a week.

SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, baking powder, granulated sugar, salt, garlic powder, and black pepper and mix well to combine.
• Using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
• In a glass measuring cup whisk together the egg, cream, and sun-dried tomatoes. Pour this liquid mixture into the center of the flour mixture.
• Add in both of the cheeses and the basil. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy!
• Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc.
• Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart.
• Lightly brush each scone with the egg wash.
• Bake for 20 minutes, or until golden brown. Allow scones to cool for 10 minutes on the baking sheet and serve warm!

SCONES WITH SPINACH, FETA AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 220 ºC (425 ºF). Spray a baking sheet with non-stick spray or grease well. Prepare the scone dough as described in the basic scone recipe, leaving out the milk. Cook the spinach until tender and drain well by pressing out the water through a sieve. Add the drained spinach, sun-dried tomatoes and feta cheese to the basic dry scone mixture. Mix in the milk with a knife until just blended. Roll out the dough on a floured surface until about 2 cm thick. Cut out circles, 5,5 cm in diameter. Place on the prepared baking sheet. Bake for about 15-20 minutes or until done or the crust is golden brown on top.Serve hot with butter and feta cheese if desired.Makes 10 to 11 scones.

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.

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.

SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES

Steps:

• Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
• Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
• Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
• Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.

SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES

Steps:

• First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon 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 tablespoons 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.
• On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, 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 to cool.