Mediterranean Scones

Savory scones with chunks of feta cheese, olives, basil pesto, sun roasted tomatoes, and roasted red peppers - full of Mediterranean flavor.

After making the Mediterranean Pasta, I realized I also needed to make breakfast for the week. Fortunately for me, I already had this recipe from Joy the Baker on my "to make" list. Plus, we tend to prefer savory scones, and these scones certainly qualify! Taking advantage of having just made the Mediterranean pasta, I had a lot of the materials out already. I also noticed I had some roasted red peppers I wanted to use.

I did find the dough a bit difficult to work with, but I think it's mainly due to me not usually working with this volume of dough at once. The recipe made 16 scones, so you may want to scale down. On the other hand, they're so tasty you may wish you scaled up instead!

Which scone flavors do you prefer - sweet or savory?

Mediterranean Scones

by CJ Huang

Savory scones with chunks of feta cheese, olives, basil pesto, sun roasted tomatoes, and roasted red peppers - full of Mediterranean flavor.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 16 scones

Materials:

Mass	Weight	Volume	Number	Material	Notes
		4 cups		flour	I used my usual half whole wheat and half white.
		1 teaspoon		baking soda
		4 tablespoons		butter
			1	egg
		1.75 cups		milk
		1 cup		roasted peppers, chopped
		1 cup		feta cheese, crumbled
		3 tablespoons		basil pesto
		1 teaspoon		black pepper
		1 cup		olives, pitted and sliced
		1 cup		sun dried tomatoes

Methods:

	1. Gather all materials.
	2. Form Dry Team by mixing flour, baking soda, and pepper. Cut in butter.
	3. Stir in egg, milk, and pesto.
	4. Fold in remaining materials, and roll out dough.
	5. Cut dough into triangles, and bake at 425F for 30 minutes.

Shared with: Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Throwback Thursday, Pinworthy Projects