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Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes
- 2 sun-dried tomatoes
- 1 3/4 cups unbleached white flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried basil
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup cold unsalted butter
- 2/3 cup feta cheese
- 1/2 cup pitted kalamata olives
- 1/2 cup Greek or plain yogurt or heavy cream
- 5 tablespoons whole milk
Directions:View on Lisa's Kitchen
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