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!
Yield: 16 scones
|4 cups||flour||I used my usual half whole wheat and half white.|
|1 teaspoon||baking soda|
|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|
|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.|