Sun Dried Tomato, Basil and Feta Scones

Ever take a bite of something and moan out loud?  That’s what I did when I bit into a sun dried tomato, basil and feta scone made by Upper Crust Bistro and Bakery.

I first experienced them at the Proctor Farmer’s Market.  Really, I’ve never had any scone like this one.  It was crisp and crunchy on the outside, and fluffy and moist on the inside.  The fresh green basil was flecked throughout, and the sun dried tomatoes offered a sweet, chewy tang.  To make it even more perfect, the feta cheese added a salty, rich note.

I’ve been meaning to ask them how they do it — the fluffiness, I mean.  I’ve never experienced the lightness in a scone that they’ve mastered.   (Their white chocolate cherry scone is another great example, but that’s another matter).

Not having had a chance (or the courage) to ask them to divulge their trade secrets, I set out to recreate these on my own.  It was no easy feat.  While the flavor is there, the lightness needs some work.  When they first come out of the oven, the crunchy outside is perfect, and the inside is fairly fluffy.  Over time, they become more like the scones I’m used to.

Thus, the quest to reach scone nirvana is not over.  Don’t get me wrong, these are great (and definitely worth making), but if anyone has any scone fluffiness tips, let me know.

Sun Dried Tomato, Basil and Feta Scones

3 cups all purpose flour
2 Tbsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1 tsp. salt
8 Tbsp. cold unsalted butter, cut into pieces
1 1/4 cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained of oil and roughly chopped
1/2 cup fresh basil, chopped

Pre-heat oven to 400 degrees F.

Line two baking sheets with parchment paper.

Mix together flour, baking powder, baking soda, sugar and salt.

Cut in the butter piece by piece.  Using a pastry cutter, cut in butter until it becomes the size of small peas, and is well incorporated.  Refrigerate for 20-30 minutes.

Remove the flour mixture from the refrigerator and gently mix in the buttermilk, feta cheese, sun dried tomatoes and basil, making sure to not overmix. You will have a sticky dough.  Turn the dough out onto a floured work surface and roll out to a thickness of 1 inch.  You can either cut the scones into triangles or use a cookie cutter to make circles.  Place onto parchment-lined pans.

Bake for 15 to 17 minutes, or until they are puffed and browned on top.

I’d recommend eating these the same day they’re baked for optimal texture, although you can store them for a few days in an air-tight container.

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Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 17

14 Comments

  1. Posted July 15, 2010 at 5:31 PM | Permalink

    Gorgeous! I can hardly wait to taste these — thanks so much for sharing!

  2. Posted July 16, 2010 at 10:45 AM | Permalink

    Oooh yummy! These look heavenly- I love the idea of all those great flavors together in a scone! Brilliant!

  3. Posted July 16, 2010 at 1:20 PM | Permalink

    I love savory scones! The combination of feta and sun-dried tomatoes is just perfect!

  4. Posted July 16, 2010 at 1:48 PM | Permalink

    These look simply amazing. I love the flavor combination you’ve done. I mean, how can you possibly go wrong with sun dried tomatoes?

    Also, congrats on the photo making Foodgawker!

  5. Posted July 18, 2010 at 3:20 AM | Permalink

    These look scrumptiously yummy! I can’t wait to try this out for my next Sunday brunch.

  6. Posted July 18, 2010 at 6:51 PM | Permalink

    What a unique twist on scones! These will go perfectly with a big bowl of hearty soup & Summer salad. Thanks for sharing!

  7. Posted July 21, 2010 at 1:35 PM | Permalink

    These look mouthwatering!!! I ♥ scones but haven’t yet made them with the savory ingredients. Perfect for the summer and picnic outings.

  8. Posted July 21, 2010 at 5:48 PM | Permalink

    OMG! I found your site via the IFBC site and wanted to stop by to say hi, as I, too will be attending the conference. I am really glad that I found your site as your recipes are delicious looking.

    I have been wanting to make scones and was going to go sweet but may have to try savory after reading your post – these look amazing!

    Hopefully our paths will cross at IFBC. In the mean time I am going to dive into your site a little more.

    Denise

  9. Posted July 25, 2010 at 7:38 PM | Permalink

    Oh my! Gorgeous post. . . and that photo makes me feel like I can reach into the screen to grab a scone!

  10. Posted July 30, 2010 at 2:20 PM | Permalink

    These look perfect! I love the flavor combo.

  11. prisca
    Posted August 19, 2010 at 12:04 PM | Permalink

    these are delicious. thank you so much for sharing!

  12. Emmabethh
    Posted January 8, 2011 at 9:20 PM | Permalink

    These were FABULOUS. they tasted like pizza and the sundried tomato realllly worked well with the creaminess of the butter and feta! Definitely a remake!

  13. MT
    Posted May 9, 2012 at 10:35 AM | Permalink

    Eggs & 2 cups of flour instead of 3 cups should result in a more fluffy scone (; Also make sure to not press the dough too flat when shaping (; Thanks for the recipe!

  14. Nicole
    Posted July 5, 2012 at 12:54 PM | Permalink

    To make the scones fluffy, use really cold butter and instead of using a pastry cutter, use your hands to break the butter up with the flour.

3 Trackbacks

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