Feta, Olive, and Sun-Dried Tomato Scones

It might seem strange that I would choose a recipe from Delia Smith's Winter Collection when it's close to 30 degrees during the day here, but once you try these savory scones you will understand why I just couldn't resist. Containing as they do some of my very favorite ingredients, these cheesy little treats are a comfort food anytime of year as far as I am concerned. Besides, the air conditioning has finally been turned on, which is a reason to celebrate as a heat wave is in the forecast, they don't take too long to prepare, and they are in the oven for a short time. Serve with a soup and salad for lunch or light dinner, or simply enjoy as a satisfying snack.

Feta, Olive and Sun-Dried Tomato Scones

Recipe by Lisa Turner Adapted from Delia Smith's Winter Collection Published on July 15, 2008 Easy, delicious savory quick bread biscuits with feta cheese, black olives, sun-dried tomatoes and fresh thyme — a terrific afternoon snack or dinner accompaniment Preparation: 30 minutes Cooking time: 12 to 15 minutes Print this recipe Ingredients: 1/2 cup sun-dried tomatoes 1 1/3 cups unbleached white flour 1/2 cup whole wheat flour 1/4 teaspoon sea salt 1 1/2 teaspoons baking powder 1/2 teaspoon cayenne 1/4 teaspoon dried mustard 2 tablespoons olive oil 1 1/2 teaspoons fresh thyme (1/2 teaspoon dried) 3/4 cup feta cheese, crumbled or cut into small cubes 12 black olives, pitted and coarsely chopped 1 large egg 2 tablespoons milk Topping: a few teaspoons of milk 1/2 cup Feta cheese, crumbled Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Reserve a tablespoon of the soaking liquid, then drain and chop the tomatoes. Preheat an oven to 425°F and grease or line a baking sheet with parchment paper. In a large bowl, combine the flours, salt, baking powder, cayenne and mustard powder. Stir well. Now add the olive oil and the reserved tablespoon of liquid from the soaked sun-dried tomatoes. Using a fork, work the oil into the flour until a lumpy dough forms. Now stir in the thyme, feta, sun-dried tomatoes and olives. In a small bowl, beat together the egg and the milk. Pour into the flour mixture and stir with a fork to combine. Turn the mixture out onto a lightly floured board and knead a few times. At this point, you can roll out the mixture to roughly a 1-inch thickness and cut into 2-inch circles, or you can just shape the dough into small flat rounds. Transfer to the prepared baking sheet. Brush each scone with milk, sprinkle with crumbled feta cheese, and bake for 12 to 15 minutes or until the scones turn golden brown. Cool on a wire rack and serve warm or cool. Makes 12 scones