I am lucky enough to have neighbors who own a road-side stand. A really nice little road-side stand (and really nice neighbors – they even sell my pancake mix for me!). Almost all of their products are locally grown or sourced. They grow a lot of it themselves, too. If I don’t have it in my own garden, I usually buy it from them. My favorite addition to their stand last year was local cheese. Extra sharp cheddar and colby. Both delicious. This year, though, feta made its first appearance. I couldn’t resist. We ate it atop many salads and the last bit, I used in these scones.
I contemplated calling these things “pizza scones” but decided that would cheapen the sound of them. I don’t want people to think this is a plain scone with chopped up pepperonis and flavorless mozzarella cheese thrown in. Instead, think of these as classy scones. Ones so full of simple and yet oh-so-complex flavors that your mouth waters at the sound of their name. Sweet, juicy bits of tomato. Tangy, salty hunks of cheese. And last, but certainly not least, some ever-so-slightly crunchy slices of onion. Make them. Post-feast, you’ll better understand what I’m talking about.
Adapted from here
1 cup (4 1/4 oz) sprouted whole wheat pastry flour
1 cup (5 oz) unbleached all-purpose flour
1 T baking powder
1/2 t garlic salt
1/4 cup (2 oz) cold butter, cut in chunks
1/2 cup (4 oz) milk
1/4 cup (2 oz) heavy cream
1 cup (4 oz) crumbled feta cheese
1/2 cup (1 1/2 oz) herbed oven-roasted tomatoes, chopped
2 green onions, finely sliced
Combine the flours, baking powder, and garlic salt. Cut in the cold butter. Freeze this mixture for an hour. Mix in the milk, cream, and egg. Gently stir in the cheese, tomatoes, and onions. Bring the dough into a ball and flatten into a 1 inch thick disk. Cut into 12 wedges. Separate the scones and place them on a parchment lined baking sheet. Freeze the scones for about an hour before baking at 400 degrees for about 20 minutes. Remove from baking sheet and cool on a wire rack.
Yield: 12 medium-size scones