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Bruschetta Scones

15 mins Serves 8 Bruschetta Scones – a savory scone with almond milk, spinach, basil, sun-dried tomatoes, pine nuts, feta cheese, and of course olives! #STARFineFoods Ingredients: 3/4 cup almond milk (or whole milk) 1/3 cup STAR Extra Virgin Olive Oil 1 cup spinach leaves, finely chopped 3 large basil leaves, chopped 1/4 cup Pimiento Stuffed Manzanilla Olives, chopped 3 Tbsp. crumbled feta cheese 2 Tbsp. pine nuts 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt Instructions:

Preheat oven to 425 F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.

In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)

Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.

Bruschetta Scones

Bruschetta Scones – a savory scone with almond milk, spinach, basil, sun-dried tomatoes, pine nuts, feta cheese, and of course olives! #STARFineFoods

Ingredients

Instructions

1

Preheat oven to 425 F. Line a baking sheet with parchment paper.

2

In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.

3

In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)

4

Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.

1

Preheat oven to 425 F. Line a baking sheet with parchment paper.

2

In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.

3

In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)

4

Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.

Recipe developed by: http://bellyfull.net

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Serves: 8

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