Pesto Feta and Sun Dried Tomato Scones
Bake up a batch of savory bliss with these Pesto Feta and Sun-Dried Tomato Scones—an irresistible twist on a classic scone recipe. Bursting with Mediterranean-inspired flavors, these tender scones combine tangy crumbled feta, sweet and chewy sun-dried tomatoes, and the herbaceous richness of basil pesto for a perfectly balanced treat. Made with buttery, flaky dough and ready in under 40 minutes, they're perfect for brunch spreads, afternoon tea, or as a flavorful accompaniment to soups and salads. Simple to make yet undeniably impressive, these golden-brown wedges are as versatile as they are delicious. Whether served warm or at room temperature, they’re guaranteed to elevate any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Feta cheese (crumbled)
- 0.5 cup Sun-dried tomatoes (chopped)
- 3 tablespoons Prepared basil pesto
- 0.75 cup Whole milk
- 1 large Egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the crumbled feta cheese and chopped sun-dried tomatoes until evenly distributed.
In a small bowl, whisk together the basil pesto, whole milk, and egg until well combined.
Make a well in the center of the dry ingredients and pour the wet mixture into the bowl. Stir gently with a wooden spoon or spatula until the dough comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Knead it gently a few times to ensure it holds together; then pat it into a round disc about 1 inch thick.
Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and cooked through.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4618 mg | 201% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.3 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 953 mg | 73% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
