Colombia Santana El Bolsón with sun dried tomato & thyme scone
Author: 
 
Ingredients
  • 3 cups all purpose flour
  • 2 T baking powder
  • ½ tsp. baking soda
  • 2 tsp. sugar
  • 1 tsp. salt
  • 8 T cold unsalted butter, cut into pieces
  • 1¼ cup buttermilk
  • ¾ cup crumbled feta cheese
  • 1 cup sun dried tomatoes, well drained and roughly chopped
  • ¼ cup fresh thyme, chopped
  • 3 roma tomatoes, sliced
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Line baking sheets with parchment paper.
  3. Mix together flour, baking powder, baking soda, sugar and salt.
  4. Using a pastry cutter, cut in butter until it becomes the size of small peas, and is well incorporated. Refrigerate for 30 minutes.
  5. Remove the flour mixture from the refrigerator and gently mix in the buttermilk, feta cheese, sun dried tomatoes and thyme, making sure to not overmix. The dough will be very sticky. Turn the dough out onto a floured work surface and roll out to a thickness of 1 inch. Cut the scones using a small biscuit cutter and top with a tomato slice. Place onto parchment-lined pans.
  6. Bake for 16-18 minutes, until they are slightly brown on top.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/06/20/colombia-santana-el-bolson/