Savoury roasted tomato and feta fingers

April 10, 2013 (Last Updated: January 11, 2019)
Savoury roasted tomato and feta fingers recipe

A nice twist on scones, these savoury roasted tomato and feta fingers are a fab alternative to breads or rolls. 

Savoury roasted tomato and feta fingers


  • 220g self-raising flour
  • 2,5ml (½ tsp) baking powder
  • 1,25ml (¼ tsp) cayenne pepper
  • 1,25ml (¼ tsp) mustard powder
  • 30ml (2 tbsp) olive or avocado oil
  • 100g feta, cubed
  • 400g roasted tomatoes
  • sea salt and freshly ground black pepper, to taste
  • 1 large egg
  • 30ml (2 tbsp) milk, for brushing
  • 45ml (3 tbsp) fresh rosemary leaves
  • Maldon Sea Salt



Preheat the oven to 220°C.


Sift the flour and baking powder into a large bowl. Add the cayenne pepper and mustard powder.


Using a knife, work in the oil until the mixture resembles crumbs. Add cubed feta, roasted tomatoes and seasoning.


Beat the egg with the milk in a separate bowl and add half of this mixture to the other ingredients. Bring the mixture together to form a dough, adding more of the egg and milk as required (the dough should be soft but not sticky).


Take golf ball-sized pieces of dough and roll into cigar shapes. Place on a baking tray lined with baking paper. Brush the scones with milk and scatter with rosemary leaves and salt.


Bake for 15 minutes or until golden.



Send this to a friend