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Herzhafte Scones mit Feta & getrocknete Tomaten
Elle

Savory Scones with Feta, Sun-Dried Tomatoes and Herbs

5 from 1 vote
These savory scones made with spelt flour and oats are filled with Mediterranean inspired flavours have give you bursts of flavour with every bite. Perfect anytime snack or accompaniment with soup.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: Baking
Calories: 194

Ingredients
  

  • 1 1/2 cups spelt flour, type 630 (180 g)
  • 1 1/4 cups fine cut oats (125 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 pinch freshly ground black pepper
  • 1 pinch red pepper flakes
  • 1 teaspoon dried basil (alternatively 1 tablespoon fresh)
  • 1 teaspoon dried dill (alternatively 1 tablespoon fresh)
  • 1 teaspoon lemon zest (about 1 small organic lemon)
  • 113 g unsalted butter, frozen and grated with a box grater (see notes)
  • 85 g feta cheese, crumbled
  • 2 green onions, finely chopped
  • 1 garlic clove, finely minced
  • 40 g roughly chopped sun-dried tomatoes (5-6 halves)
  • 1 large egg
  • 1/3 cup milk of choice (I use unsweetened soy milk) (80 ml)
  • 1 teaspoon apple cider vinegar (unfiltered)

Instructions
 

  1. Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, oats, baking powder, salt, pepper, red pepper flakes and dried herbs. (Note: If using fresh herbs add them along with the rest of the fresh ingredients).
  3. Work the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used). Stir in the green onion, garlic, sun-dried tomato and crumbled feta cheese.
  4. In a medium bowl, lightly beat the egg. Add the, milk and apple cider vinegar, whisk together to combine.
  5. Add the milk mixture to the dry ingredients. Stir until JUST combined. Do not over mix!
  6. Place the dough on a clean surface (or directly on the prepared baking sheet) and using your hands, work the dough into a round disc that measures about 20 cm across and about 2,5cm high. With a sharp knife, cut the disc into 8 equal triangles.
  7. Place them onto the prepared baking sheet and bake in the preheated oven for 12 to 14 minutes, until scones are well risen and golden on the bottom.
  8. Transfer to a wire rack to cool. Serve warm or cold with butter, if desired. Enjoy!

Nutrition

Calories: 194kcal

Notes

  • The oats can also be replaced with an equal amount of Bio Zarte Basis Müsli (Bauck).
  • To get a really golden scone, feel free to brush with an egg wash before placing in the oven.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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