Say goodbye to traditional scones and hello to these Savory Bruschetta Scones, a delightful twist on the classic pastry! Infused with Mediterranean flavors like sun-dried tomatoes, basil, spinach, feta cheese, and pine nuts, these tender and flavorful scones are perfect as a snack, appetizer, or accompaniment to soups and salads. Easy to make and bursting with fresh ingredients, these scones are a crowd-pleaser for any occasion.
Ingredients:
Wet Ingredients:
- 3/4 cup half and half
- 1/3 cup extra-virgin olive oil
Flavorful Add-Ins:
- 1 cup baby spinach leaves, very finely chopped
- 3 large basil leaves, very finely chopped
- 1/4 cup sun-dried tomatoes, very finely chopped
- 3 tablespoons crumbled feta cheese
- 2 tablespoons pine nuts
Dry Ingredients:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
Instructions:
- Preheat the Oven : Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients : In a large mixing bowl, whisk together the all-purpose flour, baking powder, and coarse salt until well combined.
- Prepare the Flavor Add-Ins : Finely chop the baby spinach, basil leaves, and sun-dried tomatoes. In a small bowl, combine the chopped spinach, basil, sun-dried tomatoes, crumbled feta cheese, and pine nuts.
- Combine Wet and Dry Ingredients : In a separate bowl, whisk together the half and half and olive oil. Slowly pour the wet ingredients into the dry ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the scones tender.
- Add the Flavorful Mix : Gently fold in the spinach, basil, sun-dried tomatoes, feta cheese, and pine nuts into the dough until evenly distributed.
- Shape the Scones : Lightly flour a clean surface and turn out the dough. Pat it into a round disc about 1 inch thick. Use a knife or a bench scraper to divide the dough into 8 triangular wedges. Place the scones onto the prepared baking sheet, leaving space between each one.
- Bake the Scones : Bake in the preheated oven for 18-20 minutes, or until the edges are golden and the scones are cooked through. Remove from the oven and allow the scones to cool slightly on a wire rack.
Conclusion:
These Savory Bruschetta Scones are a refreshing take on scones, packed with bold Mediterranean flavors and the perfect blend of herbs, cheese, and nuts. Whether served warm or at room temperature, they’re sure to impress at brunch, a dinner party, or as a simple afternoon snack. Pair them with a drizzle of olive oil or a dollop of pesto for an extra burst of flavor!
Savory Bruschetta Scones
A savory scone recipe loaded with Mediterraneanflavors like sun-dried tomatoes, feta, spinach, and basil. These BruschettaScones are light, flavorful, and perfect for any occasion.
Ingredients
Wet Ingredients:
- 3/4 cup half and half
- 1/3 cup extra-virgin olive oil
Flavorful Add-Ins:
- 1 cup baby spinach leaves very finely chopped
- 3 large basil leaves very finely chopped
- 1/4 cup sun-dried tomatoes very finely chopped
- 3 tablespoons crumbled feta cheese
- 2 tablespoons pine nuts
Dry Ingredients:
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients : In a large mixing bowl, whisk together the all-purpose flour, baking powder, and coarse salt until well combined.
- Prepare the Flavor Add-Ins : Finely chop the baby spinach, basil leaves, and sun-dried tomatoes. In a small bowl, combine the chopped spinach, basil, sun-dried tomatoes, crumbled feta cheese, and pine nuts.
- Combine Wet and Dry Ingredients : In a separate bowl, whisk together the half and half and olive oil. Slowly pour the wet ingredients into the dry ingredients, stirring gently until a soft dough forms. Avoid overmixing to keep the scones tender.
- Add the Flavorful Mix : Gently fold in the spinach, basil, sun-dried tomatoes, feta cheese, and pine nuts into the dough until evenly distributed.
- Shape the Scones : Lightly flour a clean surface and turn out the dough. Pat it into a round disc about 1 inch thick. Use a knife or a bench scraper to divide the dough into 8 triangular wedges. Place the scones onto the prepared baking sheet, leaving space between each one.
- Bake the Scones : Bake in the preheated oven for 18-20 minutes, or until the edges are golden and the scones are cooked through. Remove from the oven and allow the scones to cool slightly on a wire rack.