My daughter is a savory loving fiend and needed some more breakfast options. She loves the cheddar, bacon and chive scones so I needed to find a variation of them. These scones are packed with feta, sun-dried tomatoes, red onions, banana peppers (add a little heat) and olives. They freeze great (raw or cooked).
Mediterranean Scones
My daughter is a savory loving fiend and needed some more breakfast options. She loves the cheddar, bacon and chive scones so I needed to find a variation of them. These scones are packed with feta, sun-dried tomatoes, red onions, banana peppers (add a little heat) and olives. They freeze great (raw or cooked).
Nutrition
Ingredients
Method
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Combine rice milk, heavy cream, dijon mustard, and lemon juice in a measuring cup. Let sit for at least 10 minutes so it starts to curdle a bit.
- Place baking mix, baking powder, baking soda, salt, pepper, oregano and sugar in a medium sized bowl.
- Take super cold stick of butter and using a cheese grater, shred 4 tablespoons into the starch mix. Mix with a fork to evenly distribute. Add in the feta, red onion, sun-dried tomatoes, olives and banana peppers. Mix again with fork to even distribute.
- Stir in liquid with rubber spatula or fork until dough begins to form. Transfer dough to a starched work surface and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough into a 3/4 inch thick circle. Cut the circle into eight triangles using a sharp knife or bench scraper.
- Place scones on a parchment lined cookie sheet (freeze what you are not eating today).
- Bake until scone tops are light brown, about 20 to 25 minutes. If the scone was frozen, bake an extra 5 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
Reader Q&A:
Q: We have a UCD, not PKU, therefore we count protein, not PHE. Do you foresee a problem using non dairy creamer as a sub for rice milk? Or fat free cream for whipping cream? We are watching calories as well. Lastly, would you recommend freezing them unbaked and then baking, or bake all and then freeze? A: The unrounded protein is alway calculated on our recipes. As long as your choice of non-dairy “milks” are not sweet, you should be fine. You can likely use all of one kind of milk vs adding a fat free one as well. Unfortunately because it is a baked good, the calories will still be pretty high. I prefer scones frozen uncooked, but my daughter prefers them baked and frozen so she can pop in the air fryer to heat up. — Brenda
Q: Could I substitute gluten free flour for the wheat starch. My son has intermittent MSUD and can have more protein than classic. These Mediterranean scones look great! A: Absolutely! You could also use more cake flour (or regular flour) in the baking mix. — Brenda
Q: We have a UCD, not PKU, therefore we count protein, not PHE. Do you foresee a problem using non dairy creamer as a sub for rice milk? Or fat free cream for whipping cream? We are watching calories as well. Lastly, would you recommend freezing them unbaked and then baking, or bake all and then freeze? A: The unrounded protein is alway calculated on our recipes. As long as your choice of non-dairy “milks” are not sweet, you should be fine. You can likely use all of one kind of milk vs adding a fat free one as well. Unfortunately because it is a baked good, the calories will still be pretty high. I prefer scones frozen uncooked, but my daughter prefers them baked and frozen so she can pop in the air fryer to heat up. — Brenda
Q: Could I substitute gluten free flour for the wheat starch. My son has intermittent MSUD and can have more protein than classic. These Mediterranean scones look great! A: Absolutely! You could also use more cake flour (or regular flour) in the baking mix. — Brenda
