Feta, Basil, Sun-Dried Tomato Scones

Author

NuWave

Servings

8

Category

Breakfast

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

Directions

1. Preheat oven to 400°F. Line baking sheets with parchment paper.
2. Mix together flour, baking powder, baking soda, sugar, and salt.
3. 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.
4. Remove flour mixture from the refrigerator and mix in buttermilk, feta cheese, sun-dried tomatoes, and basil. Do not overmix. Dough will be sticky.
5. 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.
6. Bake for 12-15 min. or until puffed and browned on top.
7. Allow scones to cool on a wire rack 15 min. before serving.