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Bruschetta Scones
8
35 mins
Ingredients
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3/4 cup almond milk (or whole milk)
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1/3 cup STAR Extra Virgin Olive Oil
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1 cup spinach leaves, finely chopped
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3 large basil leaves, chopped
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1/4 cup Sun Dried Tomatoes, finely chopped
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1/4 cup Pimiento Stuffed Manzanilla Olives, chopped
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3 Tbsp. crumbled feta cheese
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2 Tbsp. pine nuts
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2 cups all-purpose flour
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2 tsp. baking powder
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1/2 tsp. salt
Instructions
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1.
Preheat oven to 425 F. Line a baking sheet with parchment paper.
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2.
In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.
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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!)
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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.
