I love scones and decided to make something different this morning. I normally make plain scones that we eat with homemade strawberry jam and cream but today I decided to make a large savoury scone using basil, feta and sundried tomatoes. Cut it into wedges and serve with lashings of butter…yum!
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SUNDRIED TOMATO AND FETA CHEESE SCONE BAKE
Author: Fazila Olla-Logday
Recipe type: Baking
Cuisine: South Africa
I love scones and decided to make something different this morning. I normally make plain scones that we eat with homemade strawberry jam and cream but today I decided to make a large savoury scone using basil, feta and sundried tomatoes. Cut it into wedges and serve with lashings of butter...yum!
Ingredients
- 2 Cups Cake Flour
- 3 Tsps Baking Powder
- ½ Tsp Salt
- 80 Gr Butter
- 1 Cup Fresh Basil Leaves Torn
- 50 Gr Sundried Tomatoes Chopped
- 2 Large Eggs Beaten (save some to brush on top of the scone)
- Buttermilk
- 2 Rounds Feta Cheese
- Chives for Decorating
Instructions
- Preheat the oven to 180°C.
- Sift the cake flour, baking powder and salt together and rub in the butter until the mixture resembles coarse breadcrumbs.
- Add the basil and sundried tomatoes to the flour mixture.
- Take the beaten egg and add enough buttermilk to make up a ¾ cup.
- Mix into the flour mixture until a soft dough is formed.
- Shape the dough into a large circle and cut into wedges, but not all the way through.
- Crumble the two rounds of feta and sprinkle on top.
- Bake for about 20 minutes until done.
- Remove from the oven sprinkle with chopped chives and serve with lashings of butter.
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