Pesto Feta and Sun Dried Tomato Scones

Bake up a batch of savory bliss with these Pesto Feta and Sun-Dried Tomato Scones—an irresistible twist on a classic scone recipe. Bursting with Mediterranean-inspired flavors, these tender scones combine tangy crumbled feta, sweet and chewy sun-dried tomatoes, and the herbaceous richness of basil pesto for a perfectly balanced treat. Made with buttery, flaky dough and ready in under 40 minutes, they're perfect for brunch spreads, afternoon tea, or as a flavorful accompaniment to soups and salads. Simple to make yet undeniably impressive, these golden-brown wedges are as versatile as they are delicious. Whether served warm or at room temperature, they’re guaranteed to elevate any occasion.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 0.75 cup Feta cheese (crumbled)
• 0.5 cup Sun-dried tomatoes (chopped)
• 3 tablespoons Prepared basil pesto
• 0.75 cup Whole milk
• 1 large Egg

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the crumbled feta cheese and chopped sun-dried tomatoes until evenly distributed.

Step 5

In a small bowl, whisk together the basil pesto, whole milk, and egg until well combined.

Step 6

Make a well in the center of the dry ingredients and pour the wet mixture into the bowl. Stir gently with a wooden spoon or spatula until the dough comes together. Avoid overmixing.

Step 7

Turn the dough out onto a lightly floured surface. Knead it gently a few times to ensure it holds together; then pat it into a round disc about 1 inch thick.

Step 8

Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.

Step 9

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top and cooked through.

Step 10

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(959.8g)

Amount per serving	% Daily Value*
Calories	2948.1

Total Fat 173.8g	0%
Saturated Fat 96.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 663.8mg	0%
Sodium 6257.3mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 15.8g	0%
Total Sugars 56.2g
Protein 80.4g	0%

Vitamin D 134.3IU	0%
Calcium 1366.4mg	0%
Iron 19.3mg	0%
Potassium 4425.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 10.8%

Carbs: 36.7%