Savoury Mediterranean Scones with Feta, Kalamata Olives, and Pesto

It’s been a cold and rainy week here in Victoria (hello, spring), so I have been hiding in the warmth of my living room, watching the drizzle seeping into everything.

 Mediterranean Scones with Feta, Kalamata Olives, and Pesto

Savoury Mediterranean Scones with Feta, Kalamata Olives, and Pesto

So what does one do when it is grey and cold? Make soup of course! And to go with the soup this week, I chose to make a savoury scone recipe that I dreamt up after tasting a similar one at my local Good Earth Cafe. Good Earth’s mediterranean scone is chock full of olives, pesto, and feta. The scones are made from a wet dough, resulting in craggy edges and a large round shape. I wanted to do a more classic take, inspired by the biscuit recipe my mom uses. Her biscuits are made up of a rich, buttery dough with hundreds of flaky layers, and a clean, triangular shape. No craggy edges here.

The pesto I use here is a simple blend of basil and olive oil that my in-laws make and freeze every year from the basil in their garden. Now I do realize that most of you will not have a similar product readily available, but store-bought basil pesto will work just fine. However, you will need to adjust the salt in the recipe, depending on how salty your pesto is. If the pesto has cheese and salt added to it, I would reduce the salt to about 1/4 tsp, or even leave it out all together. Remember that feta and olives are very salty on their own, so be very careful about adding too much additional salt or you will be running for a water glass.

Scone on plate

Savoury Mediterranean Scones

Mediterranean Scones

Makes 6-7 scones

2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. cold butter, cut into cubes
1/2 c. chopped spinach (can be frozen, but squeeze out excess water before adding)
2 tbsp. pesto
1/4 c. feta cheese, cut into small pieces
1/4 c. chopped Kalamata olives
scant 3/4 cup milk

Preheat oven to 450ºF

In a large mixing bowl, stir together flour, baking powder, and salt (if using). Cut butter into mixture until it is the size of peas (use a pastry blender or two butter knives). Stir in chopped spinach, pesto, cheese, and olives until everyting is well coated in flour. Slowly pour in milk until a soft dough forms.

Dump dough onto a well-floured surface and knead quickly a couple times. Roll out dough until it is about 3/4 of an inch thick. Cut into desired shape (I did triangles) and place onto a cookie sheet.

Bake scones for 10-12 minutes, or until they are golden brown and risen. Cool on a wire rack until you just can’t take it anymore and need to sample.

These will keep for a few days on the counter in a covered dish, and also freeze beautifully.

I hope to be back here soon with a great recipe I have been working on. In the meantime, what have you been baking?

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