It is an art to make the perfect scone and I haven’t quite perfected it yet. Scones should be fluffy, not loaded with butter and cream and should not dry out within few hours of baking them. After a successful attempt at vanilla bean scones, I wanted to try my hand at a savory scone this time and I was quite happy with the results. I had a pack of feta in my fridge and decided to combine it with some sun dried tomatoes and basil to create this almost perfect savory scone. The inspiration for this recipe came from here and here. The nicest thing about this scone recipe is you can use any variety of cheese, roasted peppers or roasted tomatoes or even sun dried tomatoes like I did and pair them with any herb of your choice. This will taste just as good. Serve them warm for breakfast, for lunch with a bowl of soup or even for dinner, the possibilities are endless with these colorful, flavorful beauties.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon garlic salt
4 tablespoons cold, unsalted butter, cut into cubes
3/4 cup buttermilk
1 egg, slightly beaten
1/2 cup feta cheese, crumbled
1/4 cup sun dried tomatoes
3 tablespoons fresh basil leaves, finely chopped
1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Place flour, baking powder, garlic salt and butter in a bowl. Combine until the mixture resembles a coarse meal. You can do this in a food processor or by using 2 forks or by hand.
3. Stir in the buttermilk and egg. Mix the dough by hand until it all comes together.
4. Add cheese, sundried tomatoes and chopped basil. Mix well.
5. Transfer the dough on to a floured surface. Knead for couple of minutes.
6. Flatten the dough into a 1-inch disk and cut it into 8 equal pieces.
7. Bake for 30minutes or until the top is a deep golden color and a skewer inserted in the center comes out clean.
8. Let it sit in the pan for 10minutes before transferring them onto a wire rack for cooling.