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Wednesday, June 26, 2013

Feta & Garlic Rosemary Scones

Scones are one of those things I never make or buy, but whenever I eat one I wonder why I don't! To me, scones are a breakfast thing and I like my breakfasts savory. I'm all about the eggs, bacon, and hash browns. So instead of the basic scone with jam on top, I decided to give savory scones a try with my favorite herb ever...rosemary!

I adapted this recipe from one of my favorite food bloggers, Joy the Baker. She is pretty experienced when it comes to butter and flour combinations, so I figured her scone recipe wouldn't steer me wrong. I'm happy to report my hunch was correct and these scones are awesome! They are best served warm, sliced in half with some melty butter. These would make some pretty awesome breakfast sandwiches too!

Feta & Garlic Rosemary Scones (Recipe highly adapted from Joy the Baker)
3 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. baking soda
2 1/2 baking powder
1/2 tsp. salt
1/4 tsp. cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tbsp. cold water
3/4 cup sour cream, cold
1 1/2 tbsp. fresh rosemary, finely chopped
1 clove garlic, minced
1/2 cup feta cheese, crumbled
1 egg for egg wash

1. Place rack in the center and upper third of the oven and preheat oven to 400 degrees F. Spray two cookie sheets with cooking spray and set aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  In another bowl, combine egg, sour cream, and water.  Beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft and shaggy dough.  Add the rosemary, garlic and feta and dump mixture on a clean counter to knead the dough together.  The mixture will come together in about 10 to 15 kneads.

3. Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into triangles.  Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet, brush with egg wash and sprinkle with salt and black pepper. Bake for 12-15 minutes.  Serve warm.  


  1. omg... these look so delicious. I do love sweet scones with the traditional clotted cream/jam... but rosemary is such a wonderful herb, and my stomach is growling just looking at these! Must make.

    xox Sammi

    1. Definitely make them, asap! They are so yummy with a fried egg for breakfast.

  2. yum! glad you tried scones out :))


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