Small Feta Olive And Sun Dried Tomatoes Scones Food

MEDITERRANEAN SAVOURY MUFFINS

Steps:

• Preheat oven to 180°C/350°F (160°C/320°F fan).
• Brush a 12 hole standard muffin tin generously with butter
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times.
• Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
• Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

ROASTED TOMATO FETA SCONES

Steps:

• Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.
• Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.

FETA AND SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
• Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

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.

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.

SAVORY SCONES WITH SUN DRIED TOMATOES, OLIVES AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
• In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar.
• Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
• In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
• Gently fold in the sun-dried tomatoes, the olives and the goat cheese.
• Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
• circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
• Cut the dough into 8 wedges.
• Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
• Let cool on baking sheet for a minute or so, then transfer onto a wire rack.

SAVORY SCONES WITH SUN-DRIED TOMATOES, CURRIED LEEKS AND FETA

Steps:

• In a small pan, heat oil and sauté leeks along with curry powder until they soften up and caramelize a little bit. Let it cool down completely.
• Mix flour, salt, sugar, black pepper, and baking powder in a bowl. Set aside.
• Grate the butter in a mixing bowl using a grater. Mix the cold butter into the flour. Try to rub it with your fingers and disperse the butter. You will have to work quickly because you do not want the butter to melt.
• Add chopped sun-dried tomatoes, feta and curried leeks. Mix well. Add cold buttermilk and try to get the dough together. It will be dry and shaggy dough. DO not worry. If you need to add a little bit of liquid, then add 1 tbsp -2 tbsp more buttermilk or water.
• Form a disc and cover it in a parchment paper. Wrap it and store it in the refrigerator for 10-15 minutes.
• Pre-heat the oven to 400 F.
• Take the disc of dough out and divide it using a knife into four parts. You can cut into triangles or roll out the dough lightly and use a round biscuit cutter and cut out circles. You can cut it into any desired shape.
• Place them on a baking tray and brush the tops with turmeric milk mixture and sprinkle some sesame seeds and bake for 25-30 minutes until the tops are lightly golden and bottoms look darker in color. When you tap on them you can feel hard hollow sound.
• Remove them and let them cool on a wire rack. Serve them with butter or creme fraiche and tomato jam.

SUN-DRIED TOMATO SCONES

Steps:

• Instructions First, sieve the flour into a mixing bowl and combine with baking powder, salt and garlic granules/powder. Add the spread, and using your hands combine until the mixture turns crumb like. Next, add the milk and combine well.In a separate mixing bowl combine the chopped sun-dried tomatoes, olive oil, chilli flakes and rosemary. Add this to the bowl of scone mixture, and mix in.Sprinkle some flour onto the kitchen surface, and knead the dough until the sun-dried tomatoes are evenly scattered throughout. Make the dough into a rectangular shape approximately 20cm by 15cm. Cut the dough into 4 squares, and then diagonally cut those squares so you end up with 8 triangles. Place the scones onto a lined baking tray, and into the fridge for 30 mins.Preheat oven to 180c, and place the scones in the oven for 22 minutes.If you're making your own hummus, now is the time to do it.Leave scones to cool before adding to lunch boxes with tomatoes, carrot and cucumber sticks, cheese cubes and grapes. Add a dollop of hummus to each lunch box the night before eating.Sun-dried tomato scones was last modified: May 27th, 2021 by Dr Hazel Wallace

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.

SUNDRIED TOMATO AND CHEESE SCONES

Steps:

• Heat the oven to 200 degrees celsius fan.
• Mix flour and herbs, then rub in butter until it resembles fine bread crumbs. Add the cheddar cheese, sundried tomato paste and sundried tomatoes and mix.
• Beat the milk and the egg together in a jug, add to the other ingredients to form a soft dough, reserving a little of the egg mixture for glazing the scones.
• Flatten the dough out and cut into circles or triangles if you don't have a circle cutter-flatten out dough into a circle and then cut in half, repeat until you have the size you want. Put on a tray lined with baking paper or a silicone baking sheet. Brush with egg wash and sprinkle over the parmesan. Bake for 10-15 minutes until the tops are a golden colour .

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.