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.
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!!
Hi guys, i have tryed this recipe. Its too good. i would strongly recommend to u all.
Check this recipe too ….. Banana Bread
Yes, it would be as good but you can!
Can i use milk instead of heavy cream for this recipe???
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
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.
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 😀
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
This is really good information. You have done an excellent job of research and writing.
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!
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!
Yes.. you could substitute whatever you want.
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?
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?
Hey Alice! I’m from Greece, what an ispiring way to use feta! I just tried them, they are truly delicious, congrats!
I made two batches today for our Bible study! Everybody loved them! Thank you for sharing this awesome recipe!
Wow – these look & sound fantastic! I will definitely try them.
Hi Lia,
Thanks for your responses. It makes total sense to me regarding the aluminum.
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.
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!
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.
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 🙂
Hummm…when I think of scones I think sweet but this could work!
These look divine. i can’t wait to eat one!
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.