Fire Roasted Tomato and Feta Scones by kait_bakes | Quick & Easy Recipe | The Feedfeed
Fire Roasted Tomato and Feta Scones
(8)
"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!"
-- @kait_bakes


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. 

Details

Prep time 15mins
Cook time 20mins
Serves or Makes: 6-8 large or 10-12 small

Recipe

  • 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.