She says this is a recipe you can be creative with... her all time favorite is tomato, basil and feta with - Spinach and Swiss is a close second. She also mentioned Bacon, Cheddar and green onion for meat lovers which is what I made since I happened to have all those ingredients on hand. And then I played with sun-dried tomato, bacon and green onions.... Yummmm.
I have some olive tapanade - I think it wants to be paired with some feta and green onion......... I love savory things, so the possibilities are endless.
Many thanks to VanillaLatte (Maggie Ha) for posting a great recipe!
Ingredients:
2 cups of all-purpose flour
1 tablespoon of baking powder
1 1/2 teaspoon of salt
1 1/2 sticks of cold butter, cubed
3/4 cup of crumbed feta
3/4 cup of quartered cherry tomatoes
1/2 cup of grated Parmesan
1/2 cup of basil, thinly sliced
1/2 cup of buttermilk
1 cold large egg
whole milk for brushing
Preheat oven to 425°F or 210°C
Step 1: Mix the dry stuff and prep the fillings!So the menu for the breakfast contains these savory scones, the bacon, cheddar and green onion version, biscuits with butter, plain scones with jam, yogurt and fresh fruit, and juice or tea. Mmmm can’t wait!
In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside for later. Chop your cherry tomatoes, slice your basil leaves and grate your cheese.
Step 2: Mix some more!
Now add in the cubed butter to your flour mixture. Crumble the butter up with your hands until you have a coarse meal. Now add in the Parmesan cheese, feta, tomatoes and basil to the flour mixture and mix together with your hands. Whisk together the buttermilk and the egg. Make a well in the middle of the bowl and pour in the buttermilk and egg mixture. Use a fork to fold together the mixture and be careful not to over mix!
Step 3: Bake!
Line a muffin tray with muffin trays or parchment paper cut into squares. Scoop in about 2 large tablespoons of the dough or until about 3/4 full. Brush the tops of the dough with whole milk and pop in the oven for 20 minutes. The top will be golden brown and the center flaky. Set on a cooling rack to cool completely before storing but it’s best to serve them warm!
