Everything But the Kitchen Sink

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)Savory Scones.jpg

Savory Scones 1.jpg


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)

DIRECTIONS:  Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt and butter in a food processor. Pulsate everything in 3-second intervals until the mixture resembles coarse meal. If doing this by hand, use 2 knives, a pastry blender or your fingers.  Transfer everything to a large bowl. Stir in heavy cream and egg, mixing the dough by hand until it comes together. Add feta cheese, roasted tomatoes, and green onions. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.
While the scones baked away in the oven, the kids had some good old fashioned fun with Uncle Paul.  All they needed was a few boxes, tape, paper, and a little creativity.

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