Small Feta Olive and Sun Dried Tomatoes Scones
Elevate your snack game with these irresistibly savory Small Feta, Olive, and Sun-Dried Tomato Scones! Perfectly flaky and delightfully flavorful, these scones combine the rich tang of crumbled feta, the briny bite of black olives, and the sweet intensity of sun-dried tomatoes for a Mediterranean-inspired treat that’s perfect for any occasion. Quick and easy to prepare in under 40 minutes, this recipe is ideal for brunch spreads, afternoon tea, or as a grab-and-go snack. A touch of fresh parsley adds a subtle herby freshness, while a golden egg wash gives these scones a beautifully crisp finish. Serve them warm for the ultimate melt-in-your-mouth experience, and watch them disappear in a flash!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 75 grams Unsalted butter (cold, diced)
- 100 grams Feta cheese (crumbled)
- 50 grams Pitted black olives (chopped)
- 40 grams Sun-dried tomatoes (finely chopped)
- 2 tablespoons Fresh parsley (chopped, optional)
- 120 ml Milk
- 1 large Egg
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the crumbled feta, chopped olives, sun-dried tomatoes, and parsley, if using, until evenly distributed.
In a separate bowl, whisk together the milk and egg. Pour this mixture into the dry ingredients and mix gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and press it into a disk approximately 2.5 cm (1 inch) thick.
Use a small round cutter (about 5 cm or 2 inches in diameter) to cut out scones. Gather the scraps of dough, reshape, and cut again until all the dough is used.
Place the scones on the prepared baking sheet, spacing them slightly apart.
In a small bowl, whisk together the second egg with the tablespoon of water to make an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are puffed and golden brown.
Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 251 mg | 5% | |
*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.
