Feta, Kalamata, Olive and Basil Scones

8 Scones
27 min

Feta, Kalamata Olive and Basil Scones. These savory scones were born from a stage-5 feta situation at my mom's house this summer. I’d classify it as borderline hoarding. Luckily my mom has basil in the herb planter on her porch and her fridge is stocked with lots of olives. Done and done. The great thing about savory scones is you can serve them with breakfast, lunch or dinner. They happen to pair really well with soup but they are just as satisfying with a salad. These also freeze really well so no worries if you don’t eat them with a couple of days. However, that is unlikely to happen!

Feta, Kalamata, Olive and Basil Scones
Recipe details
  • 8  Scones
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients

  • 2 teaspoons granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 8 tablespoons butter, grated the frozen
  • 1 egg
  • ½ cup heavy cream
  • 1 cup feta cheese, crumbled
  • ½ cup kalamata olives, coarsely chopped
  • ¼ cup basil, thinly sliced
Instructions

Preheat oven to 400°F. Line a sheet tray with parchment paper.
In a large bowl, whisk in sugar, flour, baking powder, baking soda and salt.
Add butter, and work in with your fingers until it is well combined and the mixture looks like coarse meal. The biggest piece of butter should be no bigger than the size of a pea.
Mix in feta, olives and basil.
In a small bowl, combine egg and cream. Mix well.
Pour into flour mixture. Fold in making sure to scrape down the sides of the bowl. Scrape dough out onto a lightly floured surface.
Using hands, shape dough into a ball, making sure to fold in all the loose clumps. Shape into a 7-inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces.
With space between each triangle, place on a parchment covered baking sheet. Bake for about 12-15 minutes, or until golden.
Remove from the oven and transfer to a cooling rack to cool completely.
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