Scones are soft flat little cakes, originating from Scotland and popular in United Kingdom, Ireland, Canada, Australia, New Zealand, and USA. There are many recipes for scones as well as regional varieties. Typically, scones are sweet, and eaten with butter and/or jam, but sometimes can be savory as well.
I should have replicated the incredible classic fruit, berry, or brown scones we had in Ireland, but since I am still in a middle of telling you the stories of the Greek part of our vacation, I have decided to do something different and make scones with Greek flavors instead. These savory delicious scones are loaded with flavorful kalamata olives, sun-dried tomatoes, and feta. Eat immediately out of the oven by themselves or with a dollop of butter.
Ingredients: (yields 6 scones)
1 1/2 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon ground dried oregano
pinch of salt
1/2 stick cold butter, cut in small cubes
1/4 cup Kalamata olives, chopped
3 tablespoons sun-dried tomatoes, drained, chopped
1/2 cup crumbled feta
1 egg
1/4 cup milk
Directions:
Pre-heat the oven to 350°F.
Sift flour and baking powder into a bowl. Then place into a food processor. Add sugar, oregano, salt, and butter. Pulse quickly until the mixture has a texture of fine breadcrumbs. Next, add the olives, sun-dried tomatoes, and feta. Pulse just a few times to mix together. Transfer the mixture to a bowl.
In another small bowl, combine the egg and milk together. Add about half of the egg-milk mixture to the flour mixture, mixing to make a soft, light, and barely sticky, dough. Add a little more of the egg-milk mixture if necessary to achieve the right consistency. Roll the dough into a thick log. Cut into 6 rounds and flatten just a little to get the perfect shapes.
Place on a baking sheet lined with parchment paper. Brush lightly with egg-milk mixture. Bake for 25-30 minutes until the tops are golden brown.
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Please check the other scone creations of everyone participating in the International Scones Incident Party! Happy birthday to Anh of A food’s lover journey & Cherrie of Sweet Cherrie Pie!
