Breakfast › Scone

Bruschetta Scones

By Amy Flanigan

Updated Jul 8, 2024

Read 4 Reviews

Prep 20 minutes mins

Cook 15 minutes mins

Servings 6

By Amy Flanigan

Updated Jul 8, 2024

Jump to RecipeShare

These easy Bruschetta Scones are made with sun dried tomatoes, fresh basil, and feta cheese! They’re tender, flakey, savory, and so delicious as a morning bite or dinner side.

Savory Bruschetta Scones Recipe

It’s hard to deny a homemade flakey scone, drizzled with sweet icing – and I sure have plenty of those to choose from including these strawberry scones, lemon blueberry scones, and gingerbread scones! But today is a first where I’m sharing a savory scone recipe. These Bruschetta Scones don’t include any sugar in the dough and no icing on top.

Bruschetta is an Italian appetizer traditionally comprised of toasted bread topped with a mixture of tomatoes, garlic, Parmesan, basil, and balsamic vinegar. This scones recipe is a fun and delicious twist on the classic including sun dried tomatoes, fresh basil, and feta cheese.

Ingredients Needed

Here’s what you’ll need to make this bruschetta scones recipe:?(Scroll below to the printable recipe card for details and measurements.)

• All-purpose flour – Spooned and leveled, don’t scoop when measuring or you could end up with excess flour which results in a dry, crumbly scone.
• Baking powder – Helps the scones rise.
• Coarse salt – To heighten all the other flavors.
• Half n Half – This is simply equal parts heavy cream and whole milk. The best tender scones are made with a thick liquid like half n half or heavy cream. Whole milk is okay to use, if necessary.
• Olive oil – Adds necessary moisture and what makes the scones nice and flaky.
• Spinach – Fresh spinach leaves have a mild, somewhat earthy undertone. They should be finely chopped.
• Basil leaves – Fresh basil is so aromatic with hints of mint and pepper. These leaves should be finely chopped.
• Sun-dried tomatoes – With a concentrated tomato taste, slightly sweet and tart flavor, and pleasant chewiness, these provide a lovely addit ion to the scones. Use the ones in the bag, not soaked in oil, and make sure they are very finely chopped.
• Green olives – These add an awesome, briny salty flavor. Again, they should be finely chopped. If you hate olives, simply omit them.
• Feta cheese – Crumbled feta adds a nice salty flavor.
• Pine nuts – These add a nice soft, nutty flavor with sweetness undertones, similar to cashews.

How to Make Bruschetta Scones

These scones are super easy to make in only a few steps.
(Scroll to the bottom for our easy printable recipe with details and the complete directions.)

1. Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt until incorporated. Make a well in the center.
2. Add other ingredients. In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts. Add this mixture to the dry ingredients. With your fingers or a fork, combine until moistened and just incorporated (do not over mix!)
3. Form dough. Turn out dough onto a lightly floured surface and pat into a 1-inch thick circle. With a sharp knife, cut into 6 wedges.
4. Bake. Place scones on parchment-lined baking sheet and bake at 400F 15 to 18 minutes until golden.
5. Enjoy. Cool slightly before serving and enjoy!

Tips for Success

To ensure your homemade scones come out perfectly, follow these simple tips:

• Measure the flour accurately. Spoon and sweep when measuring your flour, don’t scoop.
• Have your refrigerated items well chilled. Cold ingredients are key.
• Avoid thin liquids. Using water, fat-free milk, or non dairy milk can result in dry, flat baked scones. Half-n-half or heavy cream is best. Whole milk can also be used, if necessary.
• Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.

Proper Storage

Homemade scones are best enjoyed the day they’re made, but if you have leftovers, you can store them.

• Counter. These Bruschetta scones will keep at room temperature in an airtight container for 2 days. Keep them away from heat, humidity, and moisture. You can store them in the fridge, but it does tend to dry them out and not our preference.
• Freezer. To freeze, allow baked scones to cool completely. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Make the dough ahead of time. If needed, you can form the dough, tightly cover them, and place in the refrigerator the night before baking.

More Scones Recipes To Try:

• Strawberry Shortcake Scones
• Lemon Blueberry Scones
• Pumpkin Scones
• Chocolate Chip Zucchini Scones
• Orange Creamsicle Scones

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

5 from 4

Bruschetta Scones

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 6

Rate Pin Print

These easy Bruschetta Scones are made with sun dried tomatoes, fresh basil, and feta cheese! They’re tender, flakey, savory, and so delicious as a morning bite or dinner side.

Ingredients 

1x2x3x

• ▢ 3/4 cup half n half
• ▢ 1/3 cup extra-virgin olive oil
• ▢ 1 cup baby spinach leaves, , very finely chopped
• ▢ 3 large basil leaves, , very finely chopped
• ▢ 1/4 cup sun-dried tomatoes, , very finely chopped
• ▢ 3 tablespoons crumbled feta cheese
• ▢ 2 tablespoons pine nuts
• ▢ 2 cups all-purpose flour, , spooned and leveled
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon coarse salt

Instructions 

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the half n half, olive oil, spinach, sun-dried tomatoes, feta cheese, and pine nuts.
• In a large bowl, whisk together 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 circle.
• With a sharp knife, cut into 6 wedges.
• Place scones on prepared baking sheet and bake 15 to 18 minutes until golden.
• Cool slightly before serving and enjoy!

Nutrition

Calories: 335kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 507mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email Post Title

Save

Did you make this? Leave a rating below!