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 Sun Dried Tomatoes, finely 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.
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 Sun Dried Tomatoes, finely 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.
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.
Recipe developed by: http://bellyfull.net
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Serves: 8
