Small Feta Olive And Sun Dried Tomatoes Scones Recipes
PESTO, FETA, AND SUN-DRIED TOMATO SCONES
Make and share this Pesto, Feta, and Sun-Dried Tomato Scones recipe from Food.com.
Provided by Alia55
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 °F
- Butter or lightly spray a 9 inch cake pan. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
- Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
- Gather dough together with hands and place on a lightly floured surface.
- Knead until smooth.
- Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
- With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
- Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
- With a sharp knife, cut dough in half, and then in half again (4 pieces).
- Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
- Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
- Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 152.6, Fat 7.3, SaturatedFat 4.3, Cholesterol 19.6, Sodium 214.8, Carbohydrate 18.2, Fiber 0.6, Sugar 1.3, Protein 3.5
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