Greek Salad Scones with Sundried Tomato and Cheese

Tomatoes

Tomatoes Nature's Pharmacy

If a Greek salad and a scone were to spend the night alone, these tasties would be their legacy. They’re a festive feast flecked with green pepper, sundried tomatoes, and feta. Serve warm with butter or cold with thin slices of cucumber.

2 cups White Flour
1 Tbsp. baking powder
1/2 tsp. Salt
1/4 cup Unsalted Butter
3/4 cup milk
1 Egg, beaten
1/4 cup Feta Cheese, crumbled or Cheddar Cheese
1 Clove of Garlic, minced
1/4 cup Sundried Tomatoes
1/3 cup Green Pepper, diced or 1 Green Onion, diced

Preheat oven to 400 degrees. Mix dry ingredients together. Cut butter into the mix with two knives or rub it between your fingers with the flour mix until it resembles coarse cornmeal.

Beat egg and milk together. Stir into flour mix just until the dough binds. Stir in cheese, garlic, tomatoes, and green pepper. Don’t overwork it. Overworked dough stimulates the gluten and results in a tough scone.

Flour your work surface. Shape the dough into a ball and flatten to a 1” circle. Slash the top of the circle about ¼” score into 8 sections. Place on a greased baking sheet. Bake 12-15 minutes.

Serve warm with butter or cold with slices of cucumber. Makes 8 scones.

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