These are some seriously stuffed scones! Paul and I were in Montana recently and while partaking in some delicious delight I saw a tomato, bacon, feta scone and that I had to try to recreate.
Well, I couldn’t find a recipe out there for my mission so I adapted one. My niece and nephew wanted to bake this morning and I think they were a bit leery of a savory breakfast dish. Somehow I have the feeling that they wanted chocolate involved in our baking morning. But I have to give them props, they dove in with both hands (literally, Gwen was covered in a cloud of flour).
This recipe pretty much has every ingredient from my kitchen that could possibly be included. There were a few adjustments other than just adding bacon… I didn’t have garlic salt so I used regular salt (garlic salt would’ve been better) and I couldn’t find roasted tomatoes in the olive bar at Whole Foods so I used canned diced tomatoes (roasted tomatoes would’ve been better). Both of these would’ve added a richness to the scone that was obviously lacking. In truth, Paul and I thought they were just okay but the kids and my brother loved them. See what you think.
Oh, I also would’ve brushed an egg wash on them before baking to give them a nice, finished look.
Tomato, Feta, Bacon Scone (recipe adapted from savorysweetlife.com)
INGREDIENTS: 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon garlic salt, 4 Tbsp cold unsalted butter (cut into cubes), ¾ cup heavy cream, 1 egg slightly beaten, 1 – 4 oz package feta cheese, ¼ cup roasted red tomatoes, chopped (can be found in bulk in the olive bar at your grocery store), 2 green onions (finely sliced)