I love when an idea that you’re not quite sure will work turns out better than you expected. The challenge with the scones was removing the excess moisture from the roasted tomatoes. But the long cooking process and a little pressure in a colander did the trick.
The roasted tomatoes and onion are a sweet compliment to the salty feta cheese with all of the savory ingredients giving the scone a soft texture. I had a little extra tomato mixture so I decided to whip up a tomato butter that was a perfect addition to the scone.
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 4 tbsp Cold unsalted butter cut into cubes
- ¾ cup Heavy cream
- 1 Egg slightly beaten
- 4 oz. Feta cheese
- 1 tbsp Basil chopped
- 6 Medium tomatoes halved
- 8 cloves Garlic whole
- 1 Medium onion quartered
- 2 tbsp Olive oil
- Salt and pepper
- 1 cup Tomato mixture
- 6 Soften Butter
- 1 tsp Salt
- Preheat oven to 400 degree F. Toss the tomatoes, garlic and onion in the olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 40 minutes, or until the tomatoes and onion are soft and charred. Let cool and chop to 1 inch in size. Place the mixture into a colander and press any extra liquid out.
- Place the flour, baking powder and butter into a food processor. Pulse until the mixture resembles coarse meal. Transfer to a large bowl and stir in the heavy cream and egg. Mix the dough with a wooden spoon until combined. Add feta cheese, 1 cup of the tomato mixture and basil and gently mix by hand. On a floured surface, form a big dough ball and flatten it until you have a 1 inch thick disk. Cut the disk into 8 equal pieces. Bake for 15 minutes on a baking stone (pizza stone) or a baking sheet lined with parchment paper.
- Remove scones and cool on a wire rack.
- Combine remaining tomato mixture with butter salt.