Bruschetta Scones

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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.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Bruschetta, Bruschetta Scones, savory scones

Servings:

Ingredients

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!

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