Why waste calories on plain old white-bread rolls? If you’re going for bread, then go for it. Savory Scones, featuring sun-dried tomatoes, feta cheese and fresh herbs, might not have made it to the Pilgrims’ table, but, then again, neither did green bean casserole.
These are small enough to qualify as appetizers or gnoshes at your table.
It’s from a new neat-looking cookbook, "Tiny Food Party!" by Teri Lyn Fisher and Jenny Park.
Keep these little guys in mind for taking to parties or filling up your own buffet.
The best use of them, though, would probably be as an accompaniment to tomato soup, in the likely event that you’re sick of turkey, etc., by the end of this weekend.
To dress up the classic canned soup, add roasted garlic and bacon pieces.
To roast garlic, buy a head. Slice off the top to expose the cloves. Drizzle with olive oil, wrap it in foil and place in a muffin tin. Roast at 400 for half an hour or so. When it’s cool enough to handle, squeeze cloves out of the papery skin. Use a couple of them in the soup, three if they’re small.
What’s left, refrigerate. You can spread it on bread like butter anytime.
2-BITE SAVORY SCONES
2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 (1 stick) cold butter, cut into small cubes
2/3 cup diced sun-dried tomatoes
2/3 cup crumbled feta cheese
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary
1 teaspoon black pepper
1/2 cup buttermilk
1/4 cup heavy cream
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut butter into the flour mixture until it is completely incorporated and mixture has a fine, mealy texture. Add sun-dried tomatoes, cheese, herbs and pepper and stir to combine. Fold in buttermilk and stir just until dough comes together.
3. Divide dough into 4 disks. Cut each disk into 6 wedges. Place wedges onto the prepared baking sheet.
4. Lightly brush the top of each wedge with heavy cream and bake 18 to 20 minutes, or until scones puff up and the tops just start to brown. Serve warm
Makes 24 scones
— “Tiny Food Party!” by Teri Lyn Fisher and Jenny Park