Sundried Tomato, Feta, and Herb Scone Sliders

Adapted by
April 2014
Yield: 12 to 16 medium sliders


Sundried Tomato, Feta, and Herb Scone
3½ cups all purpose or whole wheat flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sundried tomatoes, coarsely chopped
1 tablespoon rosemary, coarsely chopped
8 ounces unsalted butter, cubed and chilled
¾ cup Feta cheese
¾ cup heavy cream
¾ cup buttermilk
To Assemble and Serve
12 to 16 slices brie cheese
Fresh arugula
balsamic vinegar
freshly ground black pepper


For the Sundried Tomato, Feta, and Herb Scone:

Heat oven to 400ºF. In a food processor, combine flour, sugar, baking powder, baking soda, salt, sundried tomatoes, and rosemary. Add butter and pulse to a mostly sandy texture with some clumps of butter. Do not over mix. Add remaining ingredients and process until combined. The dough should be crumbly and slightly dry. Line sheet pan with parchment paper. With an ice cream scoop, scoop dough into 12 to 16 portions onto sheet pan. Rest dough in freezer for at least 1 hour, until frozen. Bake 25 to 30 minute, until scones are golden brown. (Do not thaw before baking.) 

To Assemble and Serve: 

When the scones have cooled, slice horizontally as with a slider bun. Add a slice of brie and 3 to 4 arugula leaves per slider. Drizzle with balsamic vinegar and top with black pepper.