Name: Feta, Basil, Sun-Dried Tomato Scones
Yield: 8
Ingredients: 3 c all-purpose flour; 2 T baking powder; ½ t baking soda; 2 t sugar; 1 t salt; 8 T butter, unsalted, cold, cut into pieces; 1¼ c buttermilk; 1 c feta cheese, crumbled; ¾ c sun-dried tomatoes, well drained, roughly chopped; ½ c fresh basil, chopped

Feta, Basil, Sun-Dried Tomato Scones

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

8 servings

Author

NuWave

Image of Feta, Basil, Sun-Dried Tomato Scones

Ingredients

For Scones

3 c all-purpose flour
2 T baking powder
½ t baking soda
2 t sugar
1 t salt
8 T butter, unsalted, cold, cut into pieces
1¼ c buttermilk
1 c feta cheese, crumbled
¾ c sun-dried tomatoes, well drained, roughly chopped
½ c fresh basil, chopped

Directions

Preheat oven to 400°F. Line 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 min.
Remove flour mixture from the refrigerator and mix in buttermilk, feta cheese, sun-dried tomatoes, and basil. Do not overmix. Dough will be sticky.
Turn the dough out onto a floured work surface and roll out to a thickness of 1 inch. Cut scones into triangles. Place onto parchment-lined pans.
Bake for 12-15 min. or until puffed and browned on top.
Allow scones to cool on a wire rack 15 min. before serving.

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