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Sun Dried Tomato, Basil and Feta Scones

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Ingredients

Adjust Servings:
3 Cups All Purpose Flour
2 Tbs. Baking Powder
1/2 Tsp. Baking Soda
2 Tsp. Sugar
1 Tsp. Kosher Salt
8 Tbs. Unsalted Butter Cold and cut into pieces
1 1/4 Cups Buttermilk
1 Cup Feta Cheese Crumbled
3/4 Cup Sun Dried Tomatoes Well drained and roughly chopped
1/2 Cup Fresh Basil Chopped

Nutritional information

1
Serving Size
266
Calories
17 g
Fat
36 mg
Cholesterol
122 mg
Sodium
8 g
Carbohydrates
6 g
Sugars
13
Protein

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Sun Dried Tomato, Basil and Feta Scones

  • 45 Minutes
  • Serves 6
  • Easy

Ingredients

Directions

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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.

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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Steps

1
Done

Pre-heat oven to 400 degrees F.

2
Done

Line two baking sheets with parchment paper.

3
Done

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

4
Done

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.

5
Done

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.

6
Done

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

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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14 Comments Hide Comments

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.

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!

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!

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

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!

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