Basil, Feta, Sun-Dried Tomato and Olive Scones

Name: Basil, Feta, Sun-Dried Tomato and Olive Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggs; 1/2 cup milk whole milk or low-fat; 1/4 cup olive oil; 1 cup flour, all-purpose; 1 cup whole wheat flour; 3 teaspoons baking powder; ⅛ teaspoon black pepper or as needed, freshly ground; 1/4 cup basil leaves, freshly chopped; 1/2 cup feta cheese crumbled; 8 each black olives prefer oil-cured, pitted and finely chopped; 6 each sundried tomatoes oil packed and finely chopped

Servings: persons

1 large eggs
1/2 cup milk whole milk or low-fat
1/4 cup olive oil
1 cup flour, all-purpose
1 cup whole wheat flour
3 teaspoons baking powder
⅛ teaspoon black pepper or as needed, freshly ground
1/4 cup basil leaves, freshly chopped
1/2 cup feta cheese crumbled
8 each black olives prefer oil-cured, pitted and finely chopped
6 each sundried tomatoes oil packed and finely chopped

1
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a baking mat.
2
In a small bowl, add egg, milk and olive oil, whisk until well mixed.
3
Set aside.
4
Add the flours, baking powder and black pepper in another large mixing bowl, whisk until well combined.
5
Mix in the remaining ingredients until well blended.
6
Pour the liquid mixture into the dry mixture, and stir with a wooden spatula or your hand to put everything together and form a rough dough.
7
The dough may look a bit funky, but it's totally fine.
8
Turn the dough onto a lightly floured surface or cutting board.
9
Form the dough into a ball, then flatten it into a 3/4 inch-thick circle.
10
With a floured 2 1/2 inch cookie cutter, cut out the scones, then gather together the dough scraps and repeat (you should be able to get about 16 scones at the end).
11
Place the scones to the prepared baking sheet.
12
Bake until light golden brown, about 10 minutes.
13
Cool on a wire rack in the baking pan for a few minutes.
14
Transfer the scones onto the wire rack,
15
Serve warm or cool completely on the rack and store at an air-tight container.

2257

kcal

Calories

224

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggs, 1/2 cup milk whole milk or low-fat, 1/4 cup olive oil, 1 cup flour, all-purpose, and more.

Yes, Basil, Feta, Sun-Dried Tomato and Olive Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basil, Feta, Sun-Dried Tomato and Olive Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions