These warm, olive, feta and sun dried tomato scones are a perfect treat for the winter and come together so easily. Best eaten straight out the oven, these are tasty enough to eat on their own, but go on and spread some butter and cream cheese for an added realm of flavors.
It’s been a while I made scones and I forgot just how easy and delicious they are, not to mention a hit with the whole family. Safe to say, they disappeared within minutes out of the oven. These savory, delicious olive, feta, and sun dried tomato scones are packed with flavors. Feel free to make the dough beforehand and store it overnight to make fresh the next day and eat right out the oven. Let’s get into it!
This recipe will make about 10-12 medium-sized scones. My favorite part about these scones is that you can really get creative with the mix-ins. I threw in some sunflower seeds, but you can add any seeds, nuts, herbs or seasonings you have. Mise en place your ingredients beforehand and get started.
I love the combination of chopped sun dried tomatoes, olives and crumbled feta (or beyaz peynir as it’s known in Turkey). I threw in some fresh rosemary and chopped basil as well as some sunflower seeds. It’s such an easy combination – no need to pre-cook the ingredients. It is important that these ingredients come straight from the fridge. Just like pie dough, it is crucial for this dough to remain cold throughout the preparation process.
Play around with the filling ingredients as you wish. Use any chopped nuts, seeds, herbs you’ve got. Flax seeds, chia seeds or fennel seeds, roasted red peppers, hard cheeses like cheddar or gouda would be lovely in this mix.
Butter gives scones their flakey texture. You do not want your scone to crumble in your hands so don’t spare the butter. Keeping the butter cold is essential, that’s why I cut up my butter into cubes and pop it in the freezer while I prep my filling ingredients and the flour mixture.
Milk should also be cold so that your butter doesn’t melt in your dough. Keep your milk in the fridge overnight and use straight out the fridge.
PREPARING YOUR DOUGH
Crumbling the butter and flour by hand might seem scary at first but it’s easier than it sounds. That said, feel free to use a food processor if you prefer. Crumbling the dough is just rubbing the butter into the flour with the tips of your fingers so that it all mixes together. Your end-result should resemble wet sand with few lumps in between.
Be careful not to over-mix. Another important step is to fold the dough. This can all be done with your hands, but a rolling pin can be used too.
Once you’ve folded and prepared the dough, cut it into the classic triangle shape with a knife. To keep it simple, you can just cut into squares as well.
Throughout it all, be careful about keeping the dough cool. You might want to store your mixing bowl in the freezer before getting started on anything else. Pop your diced butter in the freezer till you prep your filling. Pop your filling ingredients in the freezer while you work on the dough. And put the dough in the fridge once it’s all prepared for 10-15 minutes before rolling, folding and cutting it into shapes.
• For vegan scones: use vegan cheese or leave out the feta completely. Replace milk and butter with non-dairy milk and vegan butter. I have not tried a vegan version of these scones so I cannot vouch for the flavor and flakey-ness of the end result. If you made these vegan, let me know how it turned out in the comments below!
• Adjust the amount of milk according to your fillings. If you skip the cheese or use hard cheese instead, add more milk. Do the same if you’re adding in extra filling ingredients. Ultimately, the dough should be wet enough to hold together easily but not sticky and goopy.
• Pat and fold your dough directly on a baking sheet lined with parchment paper for easier cleanup.
• These scones are good for 2-3 days if stored in an air-tight container. Just microwave them on low for a minute or place in the oven for 5 minutes before serving.
Get these olive, feta and sun dried tomato scones in your oven and let me know how they turn out! Post in the comments below or share a picture on Instagram or Twitter with the hashtag #hungrybyayesha
Olive, Feta & Sun Dried Tomato Scones
FOR THE DOUGH
- 4 cups all-purpose flour (510 grams)
- ¾ cups butter, diced and frozen (170 grams)
- 1½ tbsp baking powder
- ½ cup milk, chilled (120ml)
- 1 tsp salt
- 1 tsp black pepper
FOR THE FILLING
- ½ cup chopped olives
- ¾ cup sun-dried tomatoes, chopped
- 1½ cup feta, crumbled (225 grams)
- ¼ cup sunflower seeds, roasted
- 2 tbsp fresh rosemary
- 2 tbsp chopped fresh basil
- ¼ cup milk, for brushing (60ml)
- ¼ cup flour, for dusting (30 grams)
PREPARING THE INGREDIENTS
- Dice butter into small cubes and place in the freezer. Meanwhile, chop the sun-dried tomatoes, olives, rosemary and basil to your desired fineness.
PREPARING THE DOUGH
- In a chilled bowl, measure out the flour and add the baking powder, salt and pepper.
- Add the chilled butter and start crumbling the dough with your fingertips by squashing the butter with the flour till all the flour is evenly coated and resembles the texture of moist sand. There should be no large lumps remaining.
- Add in the sun-dried tomatoes, olives, crumbled feta, rosemary, basil and sunflower seeds and to the flour and give it a quick stir to evenly distribute the ingredients.
- Add most of the milk, and mix the dough by hand or using a spoon, adding the rest of the milk if needed. The dough should be wet enough to come together easily, but not sticky and goopy.
- Pre-heat your oven to 400°F/200°C and place dough in fridge for about 10-15 minutes before assembling.
ASSEMBLING THE SCONES
- On a baking sheet lined with lightly floured parchment, turn over your chilled dough. Pat or roll the dough down into a rectangle about 2 inches in thickness.
- Fold the top third of the dough downwards, and the bottom third upwards, like folding a letter. Pat or roll the dough into a rectangle again, rotate the dough 90° and repeat the folding process 2-3 times again. Pat or roll the dough into a rectangle 2 inches in thickness.
- Using a knife, cut the dough into 10-12 squares or triangles. Lightly dust the bottoms with some flour and space them evenly on the parchment paper. Brush the tops with milk.
- Bake for 25-30 minutes, or till the scones appear golden brown. Cool for 5-10 minutes on a cooling rack before serving.
- You may try using margerine or vegan butter instead of butter in this recipe, however, this will inevitably take away some of the buttery flavor and moistness inside the scones.
- It is essential to keep the butter cold at all times. Freeze your bowl along with your diced butter while preparing the filling. If at any point the butter appears to soften, place in the freezer for 5 minutes to harden it again.
- If removing the feta, or adding more dry ingredients, alter the milk accordingly by increasing it’s amount.