Savory Scones with Sun-dried Tomatoes, Curried Leeks and Feta
The best savory scone recipe you will ever make! It’s filled with sun-dried tomatoes, feta and curried leeks. The flavors are so outstanding that you would want to double up the recipe.
This flavorful scone recipe is filled with so many savory ingredients and baked to perfection. Once baked, we enjoyed them layered with Crème Fraiche and harissa paste. You can serve them with so many other things. I am thinking red chili garlic chutney similar to thecha.
These go so well with tea or coffee, even with a glass of wine or perfect with soups, stews or accompanied with dinner. Tender, fluffy with crisp tops brushed with turmeric wash and sprinkled with sesame seeds.
Cut open a steaming hot scone and layer it with your choice of filling. You can fill them up with pimento cheese or tomato jam. Endless options.
Some Tips for Making Perfect Savory Scone
The first very important tip is not to let the butter in the dough to melt or not even get it to room temperature. Do not over work the dough. At all times, the butter should be cold.
I remove butter and buttermilk right before I am going to work on it.
Use a grater to grate the butter, it’s the easiest way. If you use food processor then make sure to blitz the butter with flour, do not just run the processor continuously. You want the butter and flour to resemble pea sized crumbles.
Once I make the dough, I freeze the disc for some time. Only cut them into shape when they have rested, and the dough is cold. Then again after shaping them if you need to put them in the fridge for some time, its okay. The flakiness will only come if the butter is cold when it hits the oven.
I do not normally use biscuit cutter. I shaped my scones in weird squarish shape. But, if you do use biscuit cutter for round or square shape, don’t twist the cutter when making your biscuits. It seals the dough around the sides making them harder for the biscuits to rise while baking. Just press the cutter down and pull back up.
When I use a knife to cut scones or bench scraper, then I cut them in one motion so use longer knife. Do not cut into a rocking motion. No pizza cutter please.
These scones are filled with finely chopped sun-dried tomatoes, feta and curried leeks. I chopped everything finely. The leeks were cleaned thoroughly with water and then I decided to sauté them in a little bit of olive oil to get rid of the rawness and add more flavor to them. Curry powder was also added to them. They add such nice flavors to these scones. Feta provides that tiny bit of tanginess. I made them into small batch, but they are addictive.
Savory Scones with Sun-dried tomatoes, curried leeks and Feta
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- ¼ tsp baking powder
- 1/2 tsp salt
- ¼ tsp black pepper
- 4 tbsp butter cold
- 1 tbsp oil
- ½ cups leeks thoroughly washed & finely chopped
- ½ tsp curry powder
- ¼ cup sun-dried tomatoes finely chopped
- ¼ cup Feta cheese
- 1/3 cup buttermilk
- 1 tsp turmeric + 2 tbsp milk
- 2 tsp mixed sesame seeds
Instructions
- In a small pan, heat oil and sauté leeks along with curry powder until they soften up and caramelize a little bit. Let it cool down completely.
- Mix flour, salt, sugar, black pepper, and baking powder in a bowl. Set aside.
- Grate the butter in a mixing bowl using a grater. Mix the cold butter into the flour. Try to rub it with your fingers and disperse the butter. You will have to work quickly because you do not want the butter to melt.
- Add chopped sun-dried tomatoes, feta and curried leeks. Mix well. Add cold buttermilk and try to get the dough together. It will be dry and shaggy dough. DO not worry. If you need to add a little bit of liquid, then add 1 tbsp -2 tbsp more buttermilk or water.
- Form a disc and cover it in a parchment paper. Wrap it and store it in the refrigerator for 10-15 minutes.
- Pre-heat the oven to 400 F.
- Take the disc of dough out and divide it using a knife into four parts. You can cut into triangles or roll out the dough lightly and use a round biscuit cutter and cut out circles. You can cut it into any desired shape.
- Place them on a baking tray and brush the tops with turmeric milk mixture and sprinkle some sesame seeds and bake for 25-30 minutes until the tops are lightly golden and bottoms look darker in color. When you tap on them you can feel hard hollow sound.
- Remove them and let them cool on a wire rack. Serve them with butter or creme fraiche and tomato jam.
Notes
- Taste better the day they are made.
- Leftovers can be stored in air tight container.
- Leeks have a lot of dirt inside of them, so first chop them up and wash them well in water. They add awesome flavor.
XO, Devangi