Scones are one of those things I never make or buy, but whenever I eat one I wonder why I don’t! To me, scones are a breakfast thing and I like my breakfasts savory. I’m all about the eggs, bacon, and hash browns. So instead of the basic scone with jam on top, I decided to give savory scones a try with my favorite herb ever…rosemary!
I adapted this recipe from one of my favorite food bloggers, Joy the Baker. She is pretty experienced when it comes to butter and flour combinations, so I figured her scone recipe wouldn’t steer me wrong. I’m happy to report my hunch was correct and these scones are awesome! They are best served warm, sliced in half with some melty butter. These would make some pretty awesome breakfast sandwiches too!
Feta & Garlic Rosemary Scones (Recipe highly adapted from Joy the Baker)
3 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. baking soda
2 1/2 baking powder
1/2 tsp. salt
1/4 tsp. cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tbsp. cold water
3/4 cup sour cream, cold
1 1/2 tbsp. fresh rosemary, finely chopped
1 clove garlic, minced
1/2 cup feta cheese, crumbled
1 egg for egg wash
1. Place rack in the center and upper third of the oven and preheat oven to 400 degrees F. Spray two cookie sheets with cooking spray and set aside.