Basil, Feta, Sun-Dried Tomato and Olive Scones
These yummy scones are made with fresh basil, feta cheese, sun-dried tomato, oil-cured black olives, whole wheat flour and olive oil. They are delicious on their own, you can always serve them along with your meal.
Ingredients
| 1 | large |
eggs
|
|
| ½ | cup |
milk
whole milk or low-fat |
|
| ¼ | cup |
olive oil
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
black pepper
or as needed, freshly ground |
* |
| ¼ | cup |
basil
leaves, freshly chopped |
* |
| ½ | cup |
feta cheese
crumbled |
|
| 8 | each |
black olives
prefer oil-cured, pitted and finely chopped |
* |
| 6 | each |
sundried tomatoes
oil packed and finely chopped |
* |
Directions
Preheat the oven to 450ºF and line a baking sheet with parchment paper or a baking mat.
In a small bowl, add egg, milk and olive oil, whisk until well mixed. Set aside.
Add the flours, baking powder and black pepper in another large mixing bowl, whisk until well combined.
Mix in the remaining ingredients until well blended.
Pour the liquid mixture into the dry mixture, and stir with a wooden spatula or your hand to put everything together and form a rough dough. The dough may look a bit funky, but it's totally fine.
Turn the dough onto a lightly floured surface or cutting board.
Form the dough into a ball, then flatten it into a ¾ inch-thick circle.
With a floured 2½ inch cookie cutter, cut out the scones, then gather together the dough scraps and repeat (you should be able to get about 16 scones at the end).
Place the scones to the prepared baking sheet.
Bake until light golden brown, about 10 minutes.
Cool on a wire rack in the baking pan for a few minutes.
Transfer the scones onto the wire rack,
Serve warm or cool completely on the rack and store at an air-tight container.
Nutrition Facts
Serving Size 69g (2.4 oz)
