Feta, Walnut and Olive Oil Scone

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“Found this on TimeUnion.com as I was looking for Thanksgiving appetizers. This recipe can be easily adapted to your tastes. Switch out the walnuts for olives. Crumbly goat cheese can be substituted for feta. Rosemary or thyme can be added to the dough and anise seeds crushed and stirred into the sugar and salt mixture.”
16 scones

Ingredients Nutrition


  1. Heat the oven to 400°. In a large glass bowl, stir together the flour, baking powder, salt and pepper. Use your fingers to blend the butter pieces into the flour mixture. Chop the walnuts and feta until they are well combined (or use a food processor). Stir in the oil and cream. Pour the walnut-oil mixture into the flour and stir. Turn out onto a floured surface and knead a few times. Form into a log and cut into four pieces.
  2. Form each piece into a flat circle 4 inches wide. Place the circles onto an oiled baking sheet, and cut each into 4 triangles. Brush the tops with a bit of olive oil, sprinkle the sugar-rosemary evenly over all and bake for 9 minutes, or until the bottoms are brown and the sugar topping is crisp. Serve as an appetizer.
  3. The dough can be prepared a day ahead. Keep the log wrapped tightly in the refrigerator until ready to bake.

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