On the way home from the grocery store, while snacking on tortilla chips I just bought, I thought about how it’d be cool if salsa-filled tortilla chips was a thing. When I got home one of my grocery bag handles broke off. Then I proceeded to fall up the stairs tripping over my own feet. Just your average Sunday grocery shopping situation, right?
These scones, on the other hand, are not average. They are also not clumsy or Steve Urkel-esque. They are quite suave. They’re good at being a scone, or transforming into a breakfast sconewich.
I like to scramble an egg and cook it with proscuitto to serve on these. There’s enough cheese in the scones to be the cheese on your sandwich, and there’s enough tasty flavor to make your breakfast a dreamy one. I bet ladies and dads alike would like these. Kids and moms, pups and daughters, brothers and uncles.
So make these and while warm transform them into sconewiches. I promise you’ll be glad you did.
Feta, Sun-dried Tomato, and Spinach Scones (makes 8)
Recipe base adapted form Orangette
- 1/2 cup milk
- 1 egg
- 2 cups all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 1/2 stick unsalted butter, cubed and chilled
- heaping 1/2 cup sun-dried tomatoes
- 1/4 cup crumbled feta
- 1/4 cup roughly chopped fresh spinach
- 1 green onion, diced
- a small bunch of fresh oregano, chopped
- grated asiago for sprinkling
- Preheat oven to 425 degrees.
- Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sun-dried tomatoes, feta, spinach, green onion, and oregano. Stir or toss to mix.
- Take scant 1/4 cup of the milk/egg mixture and set aside to brush on top. Add the remaining milk/egg mixture to the dry ingredients, and bring dough together gently with a wooden spoon.
- Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8 wedges. Place on an ungreased baking sheet. Using a pastry brush, brush wedges with remaining milk/egg mixture. Sprinkle with asiago and parmesan.
- Bake for 10-15 minutes, or until golden. Cool on a rack. Serve with a light dusting of powdered sugar, if you want!
Yay! Click HERE for a printable pdf of the recipe above.
Chomp it up!