Crafting and Baking

Last Thursday, Melody made her first arts & crafts project at school. I was so proud of her when she showed it to me after school. Seriously, it was hard not to tear up seeing her huge smile. I had explained to her that we needed to save the gift until Father's Day. She woke up from her nap when dh came home from work and ran downstairs clutching the gift. It was very cute to see how proud she was to present her daddy with the gift that she had made in school. Even if she was 3 days early! Oh well. :-)

Remember the savory item that I said I was bringing to the baby shower?

I had seen a recipe for Tomato Feta Scones a few months ago on the Etsy Blog and book marked it. Although scones are one of my favorite things to bake, I have never made savory scones before. The baby shower was the perfect excuse for me to give it a try. Unfortunately, Sarah, whom the baby shower was for, is allergic to garlic and onions, which the recipe calls for. No problem. I figured I would just omit the green onions and garlic salt. At the grocery store, I picked up a tomato and basil feta cheese to add in extra flavor that was taken out by omitting the garlic salt and green onions. My grocery store does not carry roasted tomatoes, so I bought a jar of sun-dried tomatoes packed in olive oil. I made sure to drain and blot off as much of the oil as I could. I didn't want to make the scone dough too wet. They baked up perfectly and were absolutely delicious. I tried one while they were cooling, but I easily could have eaten two in one sitting. It paired well with a cup of tea.

Sun-dried Tomato Feta Scones
adapted from Tomato Feta Scones With Savory Sweet Life (Etsy Blog)

Makes 8 scones

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 - 4 oz package feta cheese (tomato basil flavor), diced up
½ cup sun-dried tomatoes packed in oil, drained and chopped

Directions:
Preheat oven to 400 degrees. Place the flour, baking powder, and salt in a large bowl and mix well. Cut in the butter using a pastry blender, 2 knives or your fingers until it resembles coarse meal

Stir in heavy cream and egg, until it comes together. Add feta cheese and sun-dried tomatoes. Gently mix the ingredients by hand until the savory ingredients are evenly distributed. On a floured surface, form a big dough ball. Flatten the dough into a 1 inch disk and cut it in 8 equal pieces. Bake for 15 minutes on a baking sheet lined with parchment paper. Remove scones from baking sheet and cool on a wire rack.