Savory Sun Dried Tomato Scones

Discover the delicious world of savory baking with these Savory Sun-Dried Tomato Scones! A unique twist on the classic treat, these scones combine tangy sun-dried tomatoes, rich cheese, and fragrant herbs for a flavor-packed snack that’s perfect for any time of day. This article offers a step-by-step guide to crafting these delightful scones, along with tips for ingredient selection and variations to suit your dietary needs. Elevate your baking game and impress your loved ones with this sophisticated yet comforting recipe!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cold unsalted butter, cut into small cubes

3/4 cup sharp cheddar cheese, grated

1/2 cup sun-dried tomatoes, chopped (choose oil-packed or rehydrated)

1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)

1 cup buttermilk

1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Make sure there are no lumps, and everything is evenly mixed.

Incorporate Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter, or your fingertips, to work the butter into the flour until the mixture resembles coarse crumbs. It’s fine to leave smaller chunks of butter for a flaky texture.

Add Mix-Ins: Carefully fold in the grated sharp cheddar cheese, chopped sun-dried tomatoes, and fresh basil into the flour mixture, ensuring they’re evenly distributed throughout without overworking the dough.

Incorporate Buttermilk: Make a well in the center of your dry ingredients and pour in the buttermilk. Using a spatula or wooden spoon, gently fold the mixture until just combined. The dough should be slightly sticky but cohesive.

Shape the Dough: Transfer the dough to a lightly floured surface. With floured hands, gently press the dough into a round disk approximately 1 inch thick. Be careful not to over-knead.

Cut the Scones: You can either slice the disk into wedges (like a pizza) using a sharp knife or a pizza cutter, or use a biscuit cutter to create round scones. Place the cut scones on the prepared baking sheet, ensuring they have space between them for even baking.

Apply Egg Wash: With a pastry brush, carefully apply the beaten egg to the tops of each scone. This will give them a beautiful golden finish as they bake.

Bake: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cool: After baking, let the scones cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, which helps maintain their texture.

Serve: Enjoy the Savory Sun-Dried Tomato Scones warm. They’re delicious on their own or can be enhanced with a spread of softened butter or cream cheese for an extra touch of flavor.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

Optional Presentation Tips: For an elegant touch, serve the scones on a tiered cake stand or arrange them on a rustic wooden board with small bowls of butter and cream cheese on the side. A sprinkle of extra basil on top can add a fresh pop of color!