Bruschetta
Scones

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 8

Recipe developed by www.bellyfull.net

INGREDIENTS:

• 3/4 cup almond milk (or whole milk)
• 1/3 cup STAR Extra Virgin Olive Oil
• 1 cup spinach leaves, finely chopped
• 3 large basil leaves, chopped
• 1/4 cup Cara Mia Sun Dried Tomatoes, chopped
• 1/4 cup STAR Pimiento Stuffed Manzanilla Olives, chopped
• 3 tablespoons crumbled feta cheese
• 2 tablespoons pine nuts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

DIRECTIONS:

1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the milk, olive oil, spinach, tomatoes, olives, cheese, and pine nuts.
3. In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated (do not over mix!)
4. Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle on the diagonal into 8. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.