Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

Savory scones and biscuits are always a welcome treat to go along with dinner. I made these scones for my family's Christmas Eve dinner. Because I was making nut roast for our Christmas dinner, I figured I would break my usual tradition and prepare the biscuits for the meal before Christmas. I always prefer to give than to receive and what better way to say I love you than to make good food to share. There is lots of flavour in these delightful and filling scones and they take hardly anytime at all to whip up and they won't last long at the table.

Speaking of sharing a special meal with friends and family, I am planning a vegetarian feast for tomorrow. On the menu will be guacamole and tortilla chips as a pre-dinner snack, my famous Caesar salad, curried Indian vegetable soup, cornmeal biscuits, scalloped potatoes with coconut milk and mushrooms, a rice and cauliflower pilaf courtesy of one of my guests, and a bean dish and dessert that one of my other guests will prepare for the meal. Certainly we will have leftovers and that makes me happy because I won't have to cook for a few days after this marathon in the kitchen.

Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 4, 2012 Easy-to-make creamy feta cheese dinner biscuits packed with the flavors of olives, sun-dried tomatoes and herbs — a great addition to all kinds of meals Print this recipe Ingredients: 2 sun-dried tomatoes 1 3/4 cups unbleached white flour 2 1/2 teaspoons baking powder 1/4 teaspoon sea salt 1/2 teaspoon chili flakes 1/2 teaspoon dried basil 2 teaspoons fresh rosemary, finely chopped 1/2 cup cold unsalted butter 2/3 cup feta cheese 1/2 cup pitted kalamata olives 1/2 cup Greek or plain yogurt or heavy cream 5 tablespoons whole milk Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and squeeze out the excess liquid, then chop finely. Line a baking sheet with parchment paper and preheat an oven to 400° In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary. Cut the butter into pats and cut into the dry ingredients with a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Stir in the feta cheese, olives and sun-dried tomatoes. Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened. Shape the dough into small 1 - 1/2 inch rounds and transfer to the prepared baking sheet. Brush with the remaining milk. Bake in the preheated oven for 25 - 30 minutes or until nicely browned. Cool on a wire rack for 10 minutes and serve warm. Makes 8 - 10 large biscuits

More scones and quick breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Biscuits
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Apple Cheddar Scones

On the top of the reading stack: resources to improve my photography skills if I ever get out of the kitchen

Audio Accompaniment: Aphex Twin - Selected Ambient Works