Small Feta Olive And Sun Dried Tomatoes Scones Recipes

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SMALL FETA, OLIVE AND SUN DRIED TOMATOES SCONES



Small Feta, Olive and Sun Dried Tomatoes Scones image

Serve them as a side to soup or salad.....nice when served slightly warm. A Delia Smith recipe that I found about 10 years ago....

Provided by PetsRus

Categories     Scones

Time 35m

Yield 12 scones

Number Of Ingredients 14

6 ounces self-raising flour
2 ounces whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh thyme
3 ounces feta, cubed small
10 black olives, pitted and roughly chopped
2 ounces sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
1 large egg
2 tablespoons milk
milk, for brushing
2 ounces feta, crumbled

Steps:

  • First sift the flours and baking powder into a large bowl, tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
  • When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
  • Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients.
  • Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.
  • On a floured board, roll the dough out to a depth of 1 inch (do not roll it out thinner they might not rise well) stamp out the scones using a 2 inch cutter, plain or fluted.
  • Put the cut-out pieces on a baking tray and brush them with the milk.
  • Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they've turned a golden colour.
  • Then remove them to a wire rack to cool.

Nutrition Facts : Calories 143.9, Fat 6.2, SaturatedFat 2.5, Cholesterol 27, Sodium 461.6, Carbohydrate 17.6, Fiber 1.6, Sugar 2.4, Protein 5.1

OLIVE, CHERRY TOMATO & FETA FOCACCIA



Olive, cherry tomato & feta focaccia image

Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia

Provided by Barney Desmazery

Categories     Side dish

Time 1h

Number Of Ingredients 7

500g strong bread flour, plus extra for dusting
7g sachet fast-action dried yeast
5 tbsp olive oil, plus extra for the tin
200g cherry tomatoes, halved (a mixture of colours looks nice)
small bunch of oregano, leaves picked, or use 1 tsp dried oregano
150g kalamata olives, pitted
100g feta, crumbled

Steps:

  • Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
  • Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.

Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium

PESTO, FETA, AND SUN-DRIED TOMATO SCONES



Pesto, Feta, and Sun-Dried Tomato Scones image

Make and share this Pesto, Feta, and Sun-Dried Tomato Scones recipe from Food.com.

Provided by Alia55

Categories     Scones

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into1/2 inch cubes
3/4 cup milk, room temperature
3 tablespoons pesto sauce
1/3 cup feta cheese, cut into small cubes
1 1/2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon extra virgin olive oil
2 teaspoons parmesan cheese, freshly grated

Steps:

  • Preheat oven to 400 °F
  • Butter or lightly spray a 9 inch cake pan. Set aside.
  • In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
  • Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
  • Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
  • Gather dough together with hands and place on a lightly floured surface.
  • Knead until smooth.
  • Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
  • With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
  • Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
  • With a sharp knife, cut dough in half, and then in half again (4 pieces).
  • Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
  • Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
  • Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
  • Cool on wire rack.

Nutrition Facts : Calories 152.6, Fat 7.3, SaturatedFat 4.3, Cholesterol 19.6, Sodium 214.8, Carbohydrate 18.2, Fiber 0.6, Sugar 1.3, Protein 3.5

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