When it comes to baking, scones are often associated with sweet treats perfect for a morning coffee or afternoon tea. But today, we’re taking a detour from the usual with Savory Mediterranean Scones—buttery, flaky bites packed with bold, salty flavors. These scones are ideal companions for a steaming bowl of soup or stew and even shine as a unique addition to charcuterie boards.
Caramelizing the Onions
Every great savory recipe starts with a depth of flavor, and caramelized onions are the secret here. I use a quick hack to save time: microwave diced onions with a touch of butter and salt before finishing them off in a pan. Sauté them over medium-high heat until they turn a deep golden brown, then set them aside to cool. This step adds a sweet, earthy base to the scones that’s simply irresistible.
Chopping the Flavor Boosters
While the onions cool, chop your Kalamata olives, sun-dried tomatoes, and fresh rosemary. These ingredients are the heart of the Mediterranean flavor profile. If you don’t have fresh rosemary, dried will work, though it won’t pack the same punch.
Prepping the Dough
Preheat your oven to 400°F (200°C) and gather the remaining ingredients. In a food processor, combine flour, sugar, salt, and baking powder, then pulse to incorporate. Add cold, cubed butter and rosemary, pulsing until the mixture resembles sand. Next, pour in cream and an egg yolk, pulsing until the dough is crumbly but moist enough to hold together when pressed.
Adding the Mediterranean Flair
Transfer the dough to a mixing bowl and gently fold in the caramelized onions, olives, sun-dried tomatoes, and crumbled feta cheese. Stir just enough to evenly distribute these bold flavors without overworking the dough.
Shaping the Scones
Forget the rolling pin! My go-to method involves scooping the dough into a round pastry cutter directly on a parchment-lined baking sheet. Press the top gently with a flat object and carefully lift the cutter. For larger scones, use a bigger cutter and slice the round into triangles. This technique avoids overworking the dough and allows for fun, creative shapes.
Baking to Perfection
For an extra golden touch, brush the tops with cream before baking. Pop the scones into the oven for 20-25 minutes until they’re golden and flaky. The result? A tender interior bursting with savory Mediterranean goodness.
Serving Suggestions
These scones are versatile! Pair them with hearty soups or stews, serve alongside a grazing board, or enjoy them solo with your favorite beverage. Their earthy rosemary, creamy feta, salty olives, and tangy sun-dried tomatoes make them a hit for any occasion.
So, whether you’re hosting a themed party or simply cozying up at home, this Mediterranean twist on the classic scone is sure to impress.
Cheers to savory baking adventures!
Savory Mediterranean Scones
Cuisine: MediterraneanDifficulty: Easy12
Mini Scones1
hour10
minutesIngredients
- For Carmelized Onions
1 Small Onion (about 80-100g)
1 TBSP Butter
1 Pinch of Salt
- Rest of the Ingredients
35-40g Prepared Caramelized Onions
35g Kalamata Olives Chopped
35g Sundried Tomatoes Chopped
2 OZ Feta Cheese Crumbled
½ TBSP Fresh Rosemary Finely Chopped
200g All Purpose Flour
½ tsp Salt
2 tsp Baking Powder
55g Cold Butter
10g Sugar
1 Egg Yolk
100g Cream
Directions
- Start by caramelizing the onions. Microwave the diced onions with butter and a pinch of salt for 5 minutes. Then, transfer them to a pan and sauté over medium-high heat until they turn dark golden brown. Set aside to cool.
- Roughly chop the Kalamata olives, sun-dried tomatoes, and fresh rosemary. If you don’t have fresh rosemary, you can substitute with dried, though fresh provides a more vibrant flavor.
- Preheat your oven to 400°F and prepare a parchment-lined baking sheet. Meanwhile, measure out all the remaining ingredients.
- In a food processor, add the flour, sugar, salt, and baking powder, pulsing a few times to combine. Add in the chopped rosemary and cold cubed butter, pulsing about 10 times until the mixture reaches a sandy consistency.
- Add the cream and egg yolk to the mixture and pulse several more times until the dough becomes moist but crumbly. The dough should stick together when gently squeezed between your fingers.
- Transfer the dough to a bowl and stir in the caramelized onions, olives, sun-dried tomatoes, and crumbled feta cheese until evenly distributed.
- To shape, scoop the dough into a round pastry cutter placed directly on the prepared baking sheet. Gently press the top, then remove the cutter. For larger cutters, cut the dough into smaller triangles if desired.
- Optionally, brush the tops of the scones with extra cream for a glossy finish. Bake in the preheated oven for 20-25 minutes, until golden brown. Let cool slightly before serving.