This recipe came from the “Tiny Food Party” recipe book. It has inspired me to create other mini-scone recipes, which I will post in the future. These savory scones are filled with the delicious Mediterranean flavors of sun-dried tomatoes, feta cheese, and herbs. They are delicious with lunch, as a snack or served at Happy Hour. Cheers!
2 cup all-purpose flour
2 Tbls sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 stick cold butter, cut into small cubes (See “Interesting Note” in directions)
2/3 cup diced sun-dried tomatoes
2/3 cup crumbled feta cheese
1 Tbls fresh minced thyme*
2 tsp minced fresh oregano*
2 tsp minced fresh rosemary*
1 tsp black pepper
½ cup buttermilk
¼ cup heavy cream
*If you prefer to use dried herbs reduce the amounts to 1 teaspoon thyme, ¾ teaspoon of each – oregano and rosemary.
Preheat oven to 375°F. Line a baking sheet with parchment paper. (I use a Silpat silicone baking mat)
In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut butter into the flour mixture until it is completely incorporated and mixture has a fine mealy texture. (Interesting note! In a pie crust baking class, they had us GRATE the butter into the flour. Just toss it in the flour mixture to keep it from melting in your hands - and start grating. I found this easier than cutting the butter into the flour mixture.)
Add sun-dried tomatoes, cheese, herbs and pepper. Stir well to combine. Fold in buttermilk and stir just until dough comes together.
Divide dough into 4 disks. Cut each disk into 6 wedges. Place wedges onto the prepared baking sheet.
Lightly brush the top of each wedge with heavy cream and bake for 18 to 20 minutes, or until scones puff up and the tops start to brown. Serve warm.