Sunday, April 7, 2013

Feta and Sundried Tomatoes Scones, Zucchini and Feta Cheese scones, and Sunflower seeds with Herbes de Provence

What I eat when I have the Quinoa, Legumes and Veggies Cream ? Scones....

These types of bread are easy, fast, savoury, and accepts any kind of flavour (leftover) we want to add.

Here is my basic recipe. The first ones have  olives, feta and sundried tomatoes, the second's are with zucchini and feta cheese,  and the last one with sunflower seeds and Herbes de Provence.


400 grams of flour
1/4 teaspoon of salt
65 grams of butter (room temperature)
3 teaspoons of baking powder (or 4 if you want them really big and spongy!)
200-250 ml of milk or buttermilk

For the olives, feta and sundried tomatoes scones

50 grams chopped olives
50 grams chopped and soakek sundried tomatoes
90 grams of feta cheese

For the zucchini and feta cheese

2 zucchinis cooked and chopped
90 grams of feta cheese

Sunflower seeds and Herbes de Provence

30 grams of sunflower seeds 
1 teaspoon of  Herbes de Provence.

Mix the flour, baking powder and salt. Add the butter, and mix it well to have a "sandy" consistency. Incorporate the flavor you wish. Add the liquid until you have a dough that is soft, but not sticky to your hands


On a table with flour, roll it with a pin and make a rectangle

Cut it in squares


In a preheated oven at 425 F or 200C, bake it for 12-15 minutes or until golden brown. Serve it warm with butter along with a soup or salad. ENJOY!

1 comment:

  1. wow these are a perfect breakfast with a pot of freshly brewed tea!