Savoury scones go great with soup or on their own as a snack. These tasty scones are packed with sundried tomatoes, green onions and both Parmesan and feta cheese.

Yield: Makes 12.



  • 1 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup salted butter, chilled and cubed
  • 1 cup old-fashioned rolled oats
  • 1 cup crumbled feta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup sliced green onions
  • 1 cup buttermilk
  • 2 tbsp whipping cream


  1. Preheat oven to 350°F.
  2. Place flour, whole wheat flour, baking powder and baking soda in a food processor; process to combine. Add butter and process, using an on/off motion, until mixture resembles coarse meal.
  3. Transfer mixture to a bowl. Add oats, feta cheese, Parmesan cheese, tomatoes and green onions; stir to combine. Add buttermilk and stir just until combined.
  4. Turn dough out onto a lightly floured surface. Knead dough gently and roll out 3/4 inch thick. Using a floured 3 inch round cookie cutter, cut dough into rounds.
  5. Place rounds on a parchment paper-lined large rimmed baking sheet. Cover and freeze for 10 minutes. This helps the scones keep their shape.
  6. Remove baking sheet from freezer and uncover scones. Brush tops with cream. Bake for 25 - 30 minutes or until light golden.
Nutritional analysis per scone:

306 calories, 21.2 g fat, 7.4 g protein, 23.1 g carbohydrate, 2.6 g fibre, 484 mg sodium