very culinary

bruschetta scones

  • Makes 8
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • 3/4 cup almond milk (or whole milk)
  • 1/3 cup extra virgin olive oil
  • 1 cup spinach leaves, finely chopped
  • 3 large basil leaves, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup green olives, chopped
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons pine nuts
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


Preheat oven to 425 F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.

In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)

Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.