Salty scones, have you heard of them? How about some cheese and sundried tomato scones?
I love scones! I don’t eat them very often, but for as long as I can remember it’s been one of those snacks I can’t resist.
I met the Vicentinas, ou Casa de Chá de Santa Isabel with my parents, who used to take me there when I was younger, and since then my world has been different!
If you don’t know them, here’s a hint: the scones at Vicentinas are wonderful!
Well, besides being a huge fan of scones, I am also crazy about experimenting in my kitchen.
Every once in a while some recipes come out that are just right, like these cheese and dried tomato scones.
The consistency is not quite the same as the traditional scones, because there is no butter, which is the traditional main ingredient.
However, as you know, I have fun inventing, replacing stuff, and using alternative ingredients…
I always try to make my recipes a little healthier, if only by using less processed ingredients.
Some recipes are healthier than others, because in truth, what I advocate is mostly based on balance and variety.
In my opinion, we should eat what we like and what makes us happy, in moderation. Because eating should be a pleasure and not martyrdom.
Are these scones the healthiest in life? No, but if you look at them, they are not the worst in life either. They are balanced.
Another thing I’d like to mention is the issue of food waste.
I know it’s a topic that generates some controversy, but for me, it’s quite simple: always enjoy!
In my house it has always been this way, nothing is thrown away. Even if it is only a small portion, there is always a way to use it in another recipe.
Even today my mother tells me, when there are vegetables left over, that she makes some chickpea flour pastries that her grandmother taught her: the leftovers pastries!
Today’s leftover is a jar of dried tomatoes that was open in the fridge and I didn’t know what to do with it.
I love dried tomatoes, but I was running out of ideas on how to use them… Until, tchanan genius idea!
Want more healthy snacks? Check these sweet potato chips, they are to die for!
How do you make these Cheese and Dried Tomato Scones?
Like almost all of my recipes, these scones are super easy to make!
It’s funny, that they even look like cheese rolls, but the way to make them is different…
There are thousands of yogurt dough recipes on the Internet, especially from bloggers and foreign cooks.
It was a fad that caught on a few years ago and has lasted through time. And the truth is there, you just have to do a quick search to realize how many recipes there are.
It is a world!
And I decided to mark the Internet with my yogurt dough stamp, which is nothing more than the junction of several recipes and tests I’ve been doing.
Voilà, some authentic cheese and dried tomato scones that led to a serious addiction in my life. ahah
For this Cheese and Dried Tomato Scones you’ll need:
- Plain yogurt of your choice, be it Greek, skyr, low-fat, plain, in short, the one you use at home
- Eggs, because good pasta takes eggs
- Milk, either cow milk or a plant-based drink
- Coconut oil, to give the dough a binding and to keep the scones from sticking
- Flour, of course, for the dough to have consistency
- Yeast, to make the scones rise
- Cheese, preferably a lot, to make them creamy and full of flavor
- Dried tomato, to use up the leftovers that were in the fridge and because this way the scones will have an incredible flavor
Are your mouths watering yet? Let’s check the step-by-step.
Cheese and Dried Tomato Scones
Ingredients
- 2 eggs
- 1/4 cup milk (or plant-based drink) + to taste to brush
- 1 cup yogurt
- 4 tbsp coconut oil
- Salt to taste
- 4 cups spelt flour (or other of your preference)
- 2 tsp dry yeast for cakes
- 1 cup mozzarella cheese, grated
- 1 cup parmesan cheese, grated
- ½ jar dried tomatoes cut into pieces
Instructions
- Start by preheating the oven to 180º.
- In a large bowl, mix the eggs with the yogurt until smooth.
- Add the salt and mix well so that it dissolves. Set aside.
- Add the cheese and the dried tomatoes and fold.
- In another large bowl, put the flour and coconut oil and mix well until a sort of lump forms. It should look like cookie dough.
- Pour the liquid ingredient mixture into the flour mixture and knead well.
- Add the yeast and knead.
- Add the milk little by little and stir. Pour in the milk until you have a dough that is consistent and not too liquid.
- If necessary, add a little more flour to achieve the right consistency.
- Divide the dough into 12 pieces and make little balls.
- Bake for approximately 20 to 25 min or until golden brown.
- Serve.
Notes
