My husband tells me that “it’s that time of the month” because I start baking with noticeable frequency, then devouring, lots of comfort food dishes. The other logical explanation would be that I could be pregnant, which is physically impossible. I don’t know what it is about the female body but like clock work, I go through this funky stage for a week in a half where all I want to eat is carbohydrates, chocolate, and drink coffee. Oh boy.
Well a couple months ago I guest posted on Etsy a recipe I came up with for savory scones made from roasted tomatoes, feta, and green onions. And wouldn’t you know it, today I was craving savory scones so I made them. I don’t know what it is about sav0ry scones that I love so much but let me tell you.. these scones are so good. Like eat almost three scones back to back, good. Like hide the rest of the scones in the cupboard to hold me over, good. Like don’t want to share with anyone and don’t care if it makes me look selfish, good. Light and fluffy, packed with flavor, and oh so pretty, these scones would be perfect to make this weekend or even for Mother’s Day.
When it comes to “that time of the month” don’t mess with me. Just let me bake and have my peace…. and the whole batch of scones.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon garlic salt
- 4 Tbsp cold unsalted butter, cut into cubes
- ¾ cup heavy cream
- 1 egg slightly beaten
- 1 – 4 oz package feta cheese
- ¼ cup roasted red tomatoes, chopped (can be found in bulk in the olive bar at your grocery store) 2 green onions, finely sliced
- Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.
- Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.
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{ 50 comments… read them below or add one }
I love the savory take on scones. Yum! If only I could use ‘that time of the month’ as my excuse…
Oh could I use one (or a dozen) of those right now.
Oh man. You’ve reminded me with this to appreciate the hot flashes instead of “that time of the month” with this. Bad memories! But these scones are so fabulous. I recently made a batch of dinner rolls with feta and tomatoes. So wonderful in baked products!
These scones look absolutely fabulous Alice!
I am making these asap. As in first thing tomorrow morning. Or go out to the store now and get some feta cheese and have this as a late night snack.
Funny. My husband just said to me an hour ago that he’s thankful for our boys. He can only take one “Lucy” a month. Hehe. FYI – In college, my girlfriends and I named our special time so we could speak in code. As in, “Don’t look at me like that. I’m eating for two – me and Lucy.”
Can’t wait to try these scones!
I wish I enjoyed tomatoes more, I am way to picky on how I eat them. They do look like beautiful scones though and feta is one of my favs.
Hi Alice,
Great post. I think these scones look absolutely awesome..:) Looking forward to read more of your blogs.. Keep safe!
Thanks!
@notcathy
i wish i could eat one with a bowl of piping hot creamy soup!
Sounds like a delicious combination for a scone! These would be great for the brunch I’m planning this weekend – I may have to give these a try!
these look incredible! I love making savory scones – it’s always a fun twist
They are so bright and colorful! I love it! I totally understand and relate, my eating habits go a little haywire for a week, they everything settles back down – like clockwork!
My husband is in charge of Mother’s Day breakfast. So, I’ll have to give a very unsubtle hint that I would like him to make me these (or else he probably wont get it)…I’m super hungry right now and these look so good!
You must have read my mind, because I made these for the first time last night, and was thinking about making them for my mom this weekend! I couldn’t find roasted tomatoes at my grocery store, though, so I used sundried tomatoes in oil. They still turned out so well! Absolutely delicious!
Tomato and Feta is already delicious. Add those ingredients to a scone and I bet it would be heavenly. These look awesome!
I get those carb cravings like clock work too. Good to know I’m not the only one!
These scones look amazing! I never thought of making them with so many goodies inside. Yum!
I love scones and those savory scones look fabulous! I’ve only ever made sweet versions so I’m anxious to get creative!
I wish my carb cravings were limited to a particular time of the month… I could eat carbs all of the time.
Love the look of these scones… The colors are just stunning!
Lol…I do the same thing when I PMS….bake bake bake! Love your savory scones!
Wow!! this recipe is a keeper!! making them this weekend my treat for mothers day!!
I made these tonight for our book club and everyone agreed they were so good!
I want these now!
Roasted tomato feta scones is delicious to look at and perhaps good to the taste buds too. Nice photos! Thanks for sharing the recipe.
Gorgeous scones. Roasted tomato and feta is so tempting.
I am totally with you on the ‘time of the month’ thing. Isn’t it so strange? These sound divine by the way.
Hey alice, made these over the weekend. But the baking powder made the scones quite bitter. Shouldn’t the recipe call for a lesser amount?
Hi Sam:: Bitter? Oh no, that isn’t good. I have never had a problem with the amount of baking powder in this recipe. But of course you could reduce it by a teaspoon but I wouldn’t go anymore than this. You need the rise, like a biscuit. Otherwise you might end up with hockey pucks.
Hummm…when I think of scones I think sweet but this could work!
These look divine. i can’t wait to eat one!
This reminds me a lot of one of my favorite omelets at a local restaurant – bet they’d be good with a little oregano too. Sounds like a great way to use some garden tomatoes too, if you wanted to do the roasting etc. part yourself!
These sound perfect for summer. Could you clarify the amount of tomatoes, please? I see only “cup.” I could wing it, but may as well ask
Response to Sam re bitterness: The most likely suspect is your brand of baking powder, which may have aluminum in it. I switched to Rumford last year. I would use the renown Bakewell Cream if I could find it locally, tho I am thinking of caving to shipping costs and ordering online. I *think* Bakewell is just cream of tartar and baking sode. You could also go the old-timey route of simply making your own baking powder from cream of tartar and baking soda, which I plan to try when my can of Rumford runs out. Many articles about this on web; nice one here: http://www.culinate.com/articles/features/baking_powder Lastly, here’s a tip if interested in the cream of tartar method. I needed cream of tartar for a single recipe, but the grocery store prices made me cringe. Really. Absurd. I stumbled onto a much less expensive price at a natural foods store (even tho their produce was $$). They sold cream of tartar in bulk bins where I could scoop as much — or as little — as wanted into a plastic bag.
Gee, I’m going to look like a spammer if I keep commenting! This is to correct one of my remarks about Bakewell Cream baking powder. Their website states ingredients as: “Acid Sodium Pyrophosphate, Redried Starch, Sodium Bicarbonate (no aluminum).” They also sell a version without the cornstarch.
Sorry, Alice, I don’t mean to use your nice recipe as a “platform” — just trying to help Sam out.
Hi Lia,
Thanks for your responses. It makes total sense to me regarding the aluminum.
Wow – these look & sound fantastic! I will definitely try them.
I made two batches today for our Bible study! Everybody loved them! Thank you for sharing this awesome recipe!
Hey Alice! I’m from Greece, what an ispiring way to use feta! I just tried them, they are truly delicious, congrats!
Alice, our local grocery store doesn’t have roasted red tomatoes (even in the olive section)…they have sun-dried tomatoes though…could I use those as a substitute?
These sound fabulous and I’m thinking of making mini scones for an early afternoon party. Do you think I can substitute roasted red peppers for the tomatoes without compromising too much on taste?
Yes.. you could substitute whatever you want.
I had slow roasted some tomatoes, garlic and shallot the other day for a pasta topping. I used them in this recipe instead of the deli tomatoes ( and I eliminating the garlic salt).
I have had two for breakfast, need to run the rest over to the neighbors before I eat them all! Thank you so much they are delicious and are now part of my recipe repertoire!
I made these today and featured them on my blog here: http://blog.jessicaweible.com/?p=245
They are AMAZING and so very awesome! I substituted ROASTED RED PEPPERS instead of Tomatoes. Kind of an accidental / amazing whoopsie! lol
Thank you, thank you for the wonderful recipe. I have already demolished 2 and will probably eat another before can stop myself!
This is really good information. You have done an excellent job of research and writing.
This looks so amazing and yummy! I am excited to try this!
I love that I found your site!
XO,
Rachel
http://www.fashionablyorganic.com
I made these the other day and my boyfriend and I devoured them! They are so delicious and taste reminiscent of pizza margarita or something similar. Totally yummy and saved in my recipe folder
I rated this 5 stars although I didn’t follow the recipe exactly. I always hate reading reviews like this, but my changes weren’t too different. They were easy steps, and the results were very good. I substituted Pioneer biscuit mix for the flour and baking soda. I used lowfat buttermilk instead of cream, sundried tomatoes in herb flavored olive oil in place of the roasted tomatoes, and chopped vidalia onion in place of the green onions. I kept everything else the same. We loved it.
If you liked those, you might like to try pogaca. They are a bit more work than the savory scones, but are unquestionably delicious. Here’s my mother-in-law’s recipe:
http://dailygohan.blogspot.com/2008/03/poaca.html
Can i use milk instead of heavy cream for this recipe???
Yes, it would be as good but you can!
Hi guys, i have tryed this recipe. Its too good. i would strongly recommend to u all.
Check this recipe too ….. Banana Bread
I have just made these scones and they are unbelievable! I altered the recipe a bit because of what I had in the fridge that I needed to use up, and I thought I’d share it with you because they are so yummy. Instead of green onions, I used a bunch of chopped, fresh basil – maybe 1/4 cup? And instead of store bought, I roasted some cherry tomatoes in the oven before hand (~15 tomatoes). I just happened to have them and needed to use them up. Thanks for the recipe!!