Thursday, 18 September 2014

Leek, Feta, and Roasted Tomato Savoury Scones

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Nothing makes me feel more accomplished in the kitchen than a successful scone recipe. Scones aren't that complicated or difficult, and in fact they are super adaptable. But there's just something about a warm, fluffy scone that makes me think "Yeah I did!"

For this recipe I used Smitten Kitchen's basic cream scone recipe and altered to my needs. Her recipe is great and has yet to fail me (not that I make all that many scones). Having received so many big tomatoes in the last couple of weeks from our farm box, I wanted to feature them in some way that wasn't just a salad, and since I like to roast just about everything I can I figured that was the direction I would take here.

Roasting tomatoes is super easy, and while I had only ever tried it with small tomatoes, big tomatoes works just as well. The flavour enhances to a point of smoky/sweet/savoury complexity and the process is just so dang easy. These would be great as a replacement to your regular salad tomatoes, as part of your next soup, pasta sauce, or scone! Seriously. Try it.

The feta and leek were obvious additions as they both enhance the savoury factor (and taste ridiculously good together), and in the end I ended up with a melt-in-your-mouth, eat-two-at-a-time, don't-judge-me treat.

Keep reading for the recipe!



Leek, Feta, and Roasted Tomato Savoury Scones

2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp COLD unsalted butter, cut into cubes 
1 cup heavy cream
1 Tbsp oil - coconut, vegetable, or other cooking oil will do
1/4 cup leek greens, thinly sliced
1 clove garlic, minced
1/3 cup roasted tomatoes, chopped
1/4 - 1/3 cup feta, crumbled

Directions

  1. Preheat oven to 400 C
  2. In small pan heat oil over medium heat and add leeks and garlic
  3. Cook until fragrant and just starting to get golden (1 minute at most), set aside
  4. In a large bowl combine the flour, baking powder, and salt
  5. Add in the butter and combine with hands, two butter knives, or a pastry cutter until the texture is course-ish with a few bigger chunks (no bigger than a pea)
  6. Mix in the heavy cream with a spatula, fork, or your hands until a dough begins to form (this is pretty quick - about 30 seconds)
  7. Stir in the savoury ingredients (leek and garlic mixture, tomatoes, and feta) and mix until ingredients are even distributed
  8. On a floured surface place the dough and flatten with hands until the mixture is about 1 inch think
  9. Cut rounds using a 3 inch cookie cutter and place on an ungreased cookie sheet (using parchment will make easier clean up!)
  10. press the dough back together and continue to cut rounds until finished (approximately 10 scones)
  11. Bake at 400 C for 15 minutes
  12. Allow to cool slightly on a wire rack - best served warm
  13. Enjoy! 
Note:
Using cold butter makes a flaky yet fluffy dough, make sure your butter is straight from the fridge

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