Scones Me Elies Kai Feta (olive And Feta Scones)

Scones me Elies kai Feta (Olive and Feta Scones) are a delightful savory treat hailing from the Ionian Islands. These scones are packed with the briny flavor of olives and the creamy richness of feta cheese, making them a perfect addition to any brunch or afternoon tea.

Scones Me Elies Kai Feta (olive And Feta Scones)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped Kalamata olives
  • 1/2 cup milk
  • 1 large egg

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  4. Stir in the crumbled feta cheese and chopped olives.
  5. In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
  7. Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 12 wedges.
  8. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until they are golden brown.
  9. Transfer the scones to a wire rack to cool slightly before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
220 per serving
Carbohydrates
18g
Protein
6g
Fat
14g

Supplies

Baking sheet Parchment paper

Tools

Pastry cutter (or use fingers) Sharp knife

Serving suggestions

Serve the scones warm with a dollop of Greek yogurt and a drizzle of honey.

Tips & tricks

For an extra burst of flavor, try adding a sprinkle of dried oregano or a pinch of red pepper flakes to the dough.

Cost

$10