Crispy on the outside, tender on the inside, these sundried tomato and feta scones deliver a savory, satisfying bite. Sunny bits of sundried tomato, tangy crumbled feta, and fresh green onion are folded into a tender, buttery dough for scones that are richly flavored without being dry.
Though I usually opt for sweet scones, these savory ones are a favorite. They have a flaky, crumbly texture with a pronounced buttery flavor and plenty of mix-ins so every bite is interesting. They’re perfect for brunch, a savory snack, or served alongside a simple salad or soup.
Sundried tomatoes add concentrated tomato flavor while feta brings a salty, creamy contrast. Chopped green onions add freshness and garlic powder rounds out the savory profile. These scones are quick to assemble and bake, making them an easy recipe to prepare when you want something special without a long effort.
Enjoy!
Alyssa
Sundried Tomato and Feta Scones
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Ingredients
- 2 cups flour measured correctly
- 8 tablespoons butter cold
- 8 tablespoons cream + 1 tablespoon extra for washing
- 1 egg
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ⅓ cup sundried tomato diced (see notes)
- ½ cup feta crumbled
- ¼ cup green onion chopped finely
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
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Preheat the oven to 400°F (205°C). In a food processor, or using a pastry cutter or two knives, cut the cold butter into the flour until the mixture resembles a coarse, shaggy meal. Stir in the sugar, baking powder, garlic powder, salt, crumbled feta, chopped green onion, and diced sundried tomato.
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In a separate bowl whisk the egg and cream together until smooth. Pour the liquid into the dry ingredients and stir gently until just combined; avoid overmixing.
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Turn the dough onto a lightly floured surface. Press it together with your hands and shape into a circle about ¾ inch thick. Using a sharp knife, cut the circle into 8 even wedges. Place the wedges on a lined or lightly greased baking sheet, leaving about 1 inch between each. Brush the tops with the additional tablespoon of cream if desired. Bake 20–25 minutes, until golden. Allow to cool slightly before serving.
Notes
Nutrition
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