Savory Scones

I like scones...back when I was in college, we used to go for coffee on Sunday nights and a scone is always a good companion to a cappuccino.  Although if I am drinking cappuccino, I am probably looking for a sweet scone.  We're going to look at savory scones here...maybe I will crack open a beer to go with these, or a glass of wine.

This will also be a great way to use my herbs before we have a frost.

Olive and Feta Scones with Rosemary

1 3/4 C. all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, chilled, cut up
1/2 C. crumbled feta cheese
1/2 C. pitted Kalamata olives, chopped, drained on paper towels
2 tsp. finely chopped fresh rosemary
1/2 C. plain yogurt
5 tbsp. milk, divided

Heat oven to 400 degrees.  Whisk flour, baking powder and salt in a large bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs, with some pea sized pieces.  Stir in cheese, olives and rosemary.

In a small measuring cup, combine yogurt with enough of the milk (2 to 3 tbsp.) to reach 2/3 C.  Stir yogurt mixture into flour mixture until dough comes together.  (Using your fingertips is fine; dough will be moist.)

On a lightly floured surface, pat dough into a 7-inch round, 1 inch thick circle.  Cut into 8 wedges.  Place wedges on parchment lined baking sheet.  Brush tops with remaining milk.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool on baking sheet on wire rack for 10 minutes.  Serve warm.

Some possible substitutions are:

Basil Lemon--sub basil in for rosemary and add some grated lemon peel.

Green olive--Sub green olives in for the Kalamata and Monterey Jack cheese for the feta.

Olive Goat Cheese--Sub an olive tapenade for chopped olives and use goat cheese instead of feta.

Sun Dried Tomatoes--sub sun dried tomatoes either chopped or in a paste for the olives and use chopped Provolone instead of feta.

If you want to take your scone dough and make bite sized appetizers, roll dough our to 1/2 inch thick and use a small cookie cutter.  Reduce baking time to 18-20  minutes.