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. Perfect for brunch.
Servings: 4 servings
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.