This is my contribution to Bread Baking Day, hosted this time by My Diverse Kitchen. The theme is small breads.
Feta, Olive and Sun-Dried Tomato Scones
1 1/3 cups of unbleached white flour
1/2 cup of whole wheat flour
1/4 teaspoon of sea salt
1 1/2 teaspoons of baking powder
1/2 teaspoon of cayenne pepper
1/4 teaspoon of ground mustard powder
2 tablespoons of olive oil
1/2 cup of sun-dried tomatoes
1 1/2 teaspoons of fresh thyme, chopped
3/4 cup of feta cheese, crumbled or cut into small cubes
12 black olives, pitted and roughly chopped
1 large egg
2 tablespoons of milk
For the topping:
a few teaspoons of milk for brushing the tops
1/2 cup of feta cheese, crumbled
Line a baking sheet with parchment paper or lightly grease the pan instead.
Soak the sun-dried tomatoes in hot water for about 15 - 20 minutes. Reserve a tablespoon of the soaking liquid, drain and chop the tomatoes.
In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. Stir well. Now add the olive oil to the bowl, along with the reserved liquid from the soaked sun-dried tomatoes. Using a fork, work the oil into the flour until a lumpy dough forms. Now stir in the thyme, feta, sun-dried tomatoes and olives.
In a small bowl, beat together the egg and the milk. Pour into the flour mixture and stir with a fork to combine.
Turn the mixture out onto a lightly floured board and knead a few times. At this point, you can roll out the mixture to roughly a 1-inch thickness and cut into 2-inch circles, or you can just shape the dough into flat little patties. Transfer to the prepared baking sheet. Brush each scone with some milk, sprinkle with feta cheese and bake in a preheated 425 degree oven for 12 - 15 minutes or until the scones turn golden brown. Cool on a wire rack and serve warm or cool.
Makes 12 delightful scones.