"Anyone else missing the long sunshine filled days and flavors of summer? I definitely am. But these Fire Roasted Tomato and Feta Scones made with @MuirGlen Fire Roasted Diced Tomatoes brought me the flavor of summer I had been missing! Find my recipe for these easy savory scones on @Thefeedfeed, and see me make them in my stories. You can find Muir Glen products at your local coop- I found mine at @eastendcoop in Pittsburgh. Get 10 fourteen oz cans for $10 at your local coop now… and then make this recipe!"
Fire Roasted Tomato and Feta Scones
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A Note from Feedfeed
Kaitlyn from @kait_bakes reated this recipe using Muir Glen Fire Roasted Diced Tomatoes. She found all the ingredients at East End Food Co-op in Pittsburg, PA! You can find your local co-op here and try this recipe too.
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 6-8 large or 10-12 small
Recipe Card
ingredients
- 1/2 cup Muir Glen Fire Roasted Diced Tomatoes
- 2 1/3 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 1 teaspoon baking soda
- 1 stick unsalted butter, very cold and cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup buttermilk
- 4 tablespoons basil, fresh, chopped
- 1 egg, lightly beaten
Method
Step 1
Preheat oven to 425ºF. Strain tomatoes in a fine-mesh strainer to get rid of extra liquid.
Step 2
Mix flour, baking powder, sugar, salt and baking soda in a medium bowl. Add the butter and combine with dry ingredients using a pastry cutter or your hands, until mixture is crumbly. Add feta, strained tomatoes, buttermilk and basil. Mix until the dough just comes together, being careful not to overwork the dough.
Step 3
Place dough on a parchment-lined baking sheet. Shape into a 1-inch thick rectangle. Using a knife or pizza cutter, cut into triangular slices. Separate them so that they have room to grow in the oven.
Step 4
Brush each scone with egg. Bake for 18-25 minutes, until golden brown and crisp on the outside. Serve warm or cold.