Hearty scones with feta & sun-dried tomatoes | recipe

Hearty scones with feta & sun-dried tomatoesPin

Hearty scones with feta and dried tomatoes are the perfect snack when you’re hungry in between. You can also eat the delicious pastries with a soup. In any case, you will always be happy when you discover them in the refrigerator.


Hearty scones brighten up the day.

As you know, I grew up in Canada. And that’s why scones for breakfast are for me what Nutella bread is in this country. And they are just as happy to have the delicious pastries for lunch, dinner or just in between. Because scones brighten up the day. You can bake them sweet, savory or just plain baked. And if you come back from a hike or don’t know what to order in the cafe, then scones are the salvation. They refill the energy tank and you can tackle the rest of the day. It is especially delicious when they are warm and you put some butter on them. And for really sweet fingers, I recommend adding some jam on top. I usually don’t have enough patience for that. I enjoy them as they are.

Bake scones or Baking Powder Biscuits?

Scones are baked in a similar way to Baking Powder Buscuits (unfortunately I couldn’t find a German translation), although they are a bit crumbly (but not dry, a subtle but important difference). Powder biscuits are another American baking specialty that we highly recommend. The biggest difference between the two goodies is that scones are made with an ingredient that biscuits lack: eggs. You can either make the biscuits just like that or with herbs. In any case, they are one of my family recipes from Canada and are often served with tea or coffee with some jam. And in the evening they are served as a hearty treat. No matter what you choose, both pastries are easy to prepare. I’m definitely a scones fan and that’s why there is the right recipe here, which you can make with or without a filling.

Hearty scones with feta & sun-dried tomatoesPin

Scones with spelled flour and oat flakes

this is mine Scones basic recipethat I particularly like. For this you need fine oat flakes and spelled flour (definitely better than wheat flour). The oat flakes give the baked goods important nutrients and structure that you don’t have with normal flour. I also took a mix of oatmeal, flaxseed, sesame seeds, and sunflower seeds. That tastes great!

This is how the perfect scones are made

In order for scones to succeed, you need a few important ingredients and these good tips for preparation:

  • All ingredients should be of the best quality. That’s rule number 1!
  • The butter must not be soft. Because cold butter makes the scones rise better. I recommend you cut the butter into small cubes or freeze it and then grate it with a box grater.
  • You should weigh the flour with a kitchen scale. This prevents too much flour from getting into the scones, which makes them too dry. Because good scones need the right balance of dryness and moisture.
  • The right amount of milk is also crucial (I use plant-based milk) so that the dough is sticky enough. It should be crumbly with a few bits of flour.
  • The dough must not be mixed too much. Because then the scones will be too hard, especially if they are made with wheat flour and the gluten structure of the spelled can easily be destroyed even with spelled flour.
  • You have to press the dough together and shape it into a disc on a clean surface. Then cut out small slices or triangles. It doesn’t have to be done perfectly, because as I said, the dough mustn’t be worked too much.

So now you know what is important when baking scones and nothing can go wrong. I wish you a lot of fun with the hearty scones with feta!

Hearty scones with feta & sun-dried tomatoesPin

Do you fancy some more scones recipes?

Then try my blueberry scones – they are also made with this basic recipe. Or how about some scones with cheddar & onions.

Hearty scones with feta & sun-dried tomatoesPin

Hearty scones with feta & sun-dried tomatoes

A recipe for hearty scones made from spelled flour and oat flakes filled with Mediterranean flavors. The perfect snack for in between meals or served with soup.

  • 180
    (Type 630)
  • 125
    Fine oat flakes
  • 1
    baking powder
  • 1/2
  • Something
    freshly ground black pepper
  • 1
    Prise Rote Chiliflocken
  • 1
    Dry basil
    (alternatively 1 tbsp fresh basil)
  • 1
    Dry dill
    (alternatively 1 tbsp fresh dill)
  • 1
    Lemon peel
    grated (from 1 small organic lemon)
  • 113
    Ungesalzene Butter,
    frozen and grated with a box grater (see tips below)
  • 85
    Feta cheese,
  • 2
    Spring onions,
    chopped up
  • 1
    Clove of garlic,
  • 40
    Sundried tomatoes (5-6 halves),
    roughly chopped
  • 1
    Big egg
  • 80
    Milk of your choice
    (I recommend unsweetened soy milk)
  • 1
    Apple Cider Vinegar
    (natural cloud)

  1. Preheat the oven to 203 ° C and line a baking sheet with parchment paper.

  2. In a large bowl, mix the ingredients (flour, oat flakes, baking powder, salt, pepper, chilli flakes, dry herbs).

    Danger: If you use fresh herbs, add them along with the other fresh ingredients!

  3. Add the grated butter to the flour mix so that crumbs form (I do this by hand, but you can also use one Dough mixer to take). Stir in the fresh ingredients (spring onions, sun-dried tomatoes, feta cheese).

  4. In a medium-sized bowl, beat the egg lightly, add the ingredients (milk, apple vinegar) and mix.

  5. Add the milk mix to the dry mix and mix gently (Danger: Don’t mix too much!)

  6. Lay out the dough on a clean surface (or directly on the prepared baking sheet) and shape into a round disc with your hands (approx. 20 cm in diameter and 2.5 cm in height). Cut out 8 triangles of equal size with a sharp knife.

  7. Place the dough triangles on the prepared baking sheet and bake in the preheated oven until the scones have risen and are golden brown on the bottom (12-14 minutes).

  8. Place the baked scones on a wire rack to cool down. Serve warm or cold (Option: with butter and jam).

  • In order for the scones to turn out really well, you should use frozen butter and rub it into the dry ingredients (similar to cheese). The butter should freeze in the freezer for at least 30 minutes. I use a square grater to grate and hold it over the bowl with the dry ingredients. Or you rub the butter over a baking paper. If the butter is really cold and hard you can try it without freezing. This can vary depending on the type of butter.
  • You can also take the oatmeal with you Organic delicate base muesli (Bauck) replace. It is made with whole grain flakes of tender leaf, whole oat flakes, whole barley flakes, wholegrain spelled flakes, linseed, sesame, sunflower seeds and very tasty in baked goods (no paid advertising!).
  • So that you get beautiful golden brown scones, you can brush them with egg yolk before you put them in the oven.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes playlist on Spotify.

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