SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES
Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....
Provided by PetsRus
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 14
Steps:
- First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
- When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
- Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
- Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it what you should end up with is a dough that is soft but not sticky.
- On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
- Put the cut-out pieces on a baking tray and brush them with the milk.
- Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
- Then remove them to a wire rack to cool.
Nutrition Facts : Calories 143.9, Fat 6.2, SaturatedFat 2.5, Cholesterol 27, Sodium 461.6, Carbohydrate 17.6, Fiber 1.6, Sugar 2.4, Protein 5.1
MEDITERRANEAN SCONES
New flavours in an old favourite - great for coffee mornings or an afternoon snack
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
- Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 2 milligram of sodium
PESTO, FETA, AND SUN-DRIED TOMATO SCONES
Make and share this Pesto, Feta, and Sun-Dried Tomato Scones recipe from Food.com.
Provided by Alia55
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 °F
- Butter or lightly spray a 9 inch cake pan. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
- Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
- Gather dough together with hands and place on a lightly floured surface.
- Knead until smooth.
- Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
- With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
- Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
- With a sharp knife, cut dough in half, and then in half again (4 pieces).
- Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
- Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
- Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 152.6, Fat 7.3, SaturatedFat 4.3, Cholesterol 19.6, Sodium 214.8, Carbohydrate 18.2, Fiber 0.6, Sugar 1.3, Protein 3.5
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