Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 30 Minutes | Difficulty : Easy
Hello my lovelies! I tried to make you a cake. But it’s not 100% yet. It will be here later in the week or next week. I promise. In the meantime let’s have a salty satisfying snack. Rocking two kinds of cheese. Umami rich sundried tomatoes. Golden pinenuts. All great friends getting together in these easy peasy scones. A scone is a great vehicle for all sorts of flavours. Once you’ve got the method down they’re so quick to whip up for a warm tasty lunch or snack. I wasn’t always good at them. But every time they were better than the last time. Keep practicing. And keep trying new flavours. Make sure your butter and milk are very cold before you start. Choose a firm feta cheese so that your chunks won’t be obliterated when you are bringing the dough together.
Heat the oven to 220C (425F). Put a baking sheet into the oven to heat up as well.
In a large bowl mix together the flour and baking powder. Use a box grater to shred the cold butter into the flour.
Rub the butter into the flour until it is mostly rubbed in but there are some little flakes still floating around.
Add the the grated tasty cheese, sundried tomatoes, feta and pinenuts. Toss them around to coat the pieces in flour. I recommend toasting the pinenuts in a small pan first to bring out more of their flavour.
Add the milk and use your hand to gently bring the dough together. When it’s mostly stuck together tip it all out onto the bench.
Mix it to an even mass by folding the dough together like a letter from different directions.
Pat it into a circle and cut six wedges for chunky lunch size scones. Cut into eight for a more snack-appropriate portion.
Get the hot baking sheet out of the oven and pop it on a rack so it stays warm. Quickly transfer the scones to the sheet and put it back in the oven. If you have roll-out oven racks like I do just open the oven door, roll out the baking sheet and put the scones straight on it and close the door again.
Bake for 18 to 20 minutes until well risen and golden brown.
These scones are great on their own or with just a little butter melting into them.
I also like a cold savoury scone the next day so don’t eat them all at once..
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Sundried Tomato, Feta + Pinenut Scones
Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 30 mins | Difficulty : Easy | Makes : 6 large scones
Fluffy cheesy scones packed with bright sundried tomatoes, salty feta and pinenuts.
Ingredients:
- 2 cups (280 grams) all purpose flour
- 4 teaspoons baking powder
- 6 tablespoons (85 grams) butter
- 3/4 cup (185 mls) full fat milk
- 1 cup (100 grams) grated tasty cheddar (loosely scooped)
- 1/3 cup (40 grams) roughly chopped sundried tomatoes
- 3 oz (85 grams) firm feta cheese, crumbled
- 2 tablespoons toasted pinenuts
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowl, box grater
- Baking sheet
Directions:
Heat the oven to 220C (425F). Put a baking sheet into the oven to heat up as well.
In a large bowl mix together the flour and baking powder. Use a box grater to shred the cold butter into the flour.
Rub the butter into the flour until it is mostly rubbed in but there are some little flakes still floating around.
Add the the grated tasty cheese, sundried tomatoes, feta and pinenuts. Toss them around to coat the pieces in flour. I recommend toasting the pinenuts in a small pan first to bring out more of their flavour.
Add the milk and use your hand to gently bring the dough together. When it’s mostly stuck together tip it all out onto the bench.
Mix it to an even mass by folding the dough together like a letter from different directions.
Pat it into a circle and cut six wedges for chunky lunch size scones. Cut into eight for a more snack-appropriate portion.
Get the hot baking sheet out of the oven and pop it on a rack so it stays warm. Quickly transfer the scones to the sheet and put it back in the oven. If you have roll-out oven racks like I do just open the oven door, roll out the baking sheet and put the scones straight on it and close the door again.
Bake for 18 to 20 minutes until well risen and golden brown.
These scones are great on their own or with just a little butter melting into them.
Cook’s Notes:
- Don’t handle the dough too much. It does need a tiny bit of working to support the rise but only until it comes together.
- Scone recipes scale really well – if you need more, make more!
– Eat them. Eat them now. Although a cold cheese scone is pretty delicious for a couple of days –
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