Imagine biting into a savory scone that bursts with the rich, sun-kissed flavor of roasted tomatoes and the tangy crumble of feta cheese - a culinary adventure that transforms ordinary breakfast into an extraordinary experience! These Roasted Tomato Feta Scones are not just another pastry; they're a gourmet journey that will tantalize your taste buds and elevate your morning routine from mundane to magnificent. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to turn your kitchen into a Mediterranean-inspired bakery that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup roasted tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 3/4 cup milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk together until well combined.
- Add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Fold in the 1 cup of chopped roasted tomatoes and 1/2 cup of crumbled feta cheese. Gently mix until the tomatoes and feta are evenly distributed throughout the flour mixture.
- Pour in the 3/4 cup of milk gradually, stirring gently with a fork or spatula until the dough just comes together. Be careful not to overmix; it’s okay if the dough is slightly sticky.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough a few times until it holds together, then pat it into a circle about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 12 equal wedges (like a pizza). Alternatively, you can use a round cutter to make individual scones.
- Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart. If desired, brush the tops with a little extra milk for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the scones are lightly golden on top and cooked through. A toothpick inserted into the center should come out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the roasted tomato feta scones warm or at room temperature. They are delightful on their own or can be enjoyed with butter or a spread of your choice.
Tips
- Keep your butter ice-cold: The secret to flaky scones is using cold butter that hasn't melted. Work quickly and keep ingredients chilled.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make scones tough instead of tender.
- Use high-quality roasted tomatoes: Fresh or well-seasoned roasted tomatoes will dramatically enhance the flavor profile of your scones.
- For extra golden tops, brush with milk or an egg wash before baking to achieve a beautiful, glossy finish.
- Allow scones to cool slightly before serving to let the texture set and flavors meld together.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Gently reheat in an oven to restore their crisp exterior.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
