Savory Sun-Dried Tomato Scones

There's something inherently comforting about a bowl of creamy tomato basil soup—its rich, velvety texture and vibrant flavors have made it a beloved staple in households around the world. Whether enjoyed as a light lunch or a satisfying dinner, this soup offers a warm embrace on even the coldest days. The combination of sweet tomatoes, aromatic herbs, and a touch of cream creates a symphony of flavors that appeals to both the young and the young at heart.

Savory Sun-Dried Tomato Scones

Discover the ultimate comfort food with our homemade creamy tomato basil soup guide. This delicious recipe combines fresh tomatoes, aromatic herbs, and a touch of cream to create a rich and velvety soup that's perfect for any occasion. Learn how to select the best ingredients, sauté aromatics, and achieve the ideal texture with blending techniques. Whether you're a seasoned chef or a cooking novice, this soup is easy to make and can be customized to suit your dietary needs. Enjoy it with crusty bread or gourmet toppings for a cozy meal that warms the soul.

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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 cup cold unsalted butter, diced into small pieces

3/4 cup sharp cheddar cheese, shredded

1/2 cup sun-dried tomatoes, roughly chopped (preferably oil-packed for enhanced flavor)

1/4 cup fresh basil leaves, finely chopped (or substitute with 2 teaspoons dried basil)

1/2 cup buttermilk

1 large egg

Optional: additional cheese for topping

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients together until they are homogenous, creating a uniform dry mixture.

Cut in Butter: Add the diced cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour. Continue until the mixture resembles coarse breadcrumbs with small pea-sized bits of butter still visible.

Incorporate Cheese & Tomatoes: Gently fold in the shredded sharp cheddar cheese and the chopped sun-dried tomatoes. If you are using fresh basil, incorporate it at this stage to release its aroma.

Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and the egg until well blended and frothy. This mixture will help bind your scone dough.

Mix Wet and Dry Ingredients: Pour the buttermilk and egg mixture into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until the dough is just combined. Be cautious not to overmix; a slightly sticky texture is desired.

Shape the Scones: Lightly flour a clean surface and turn the dough out onto it. Use your hands to gently pat the dough into a circle approximately 1-inch thick. For scone shapes, cut the circle into wedges like a pizza, or use a round cutter for classic scone shapes.

Transfer and Top: Arrange the scone pieces on the prepared baking sheet, ensuring they have a little space between them. If you’d like, sprinkle extra cheese on each scone for an added layer of flavor.

Bake: Place the scones in the preheated oven and bake for 15-20 minutes. They should turn golden brown, and a toothpick inserted in the center should come out clean when they’re done.

Cool and Serve: Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes. Enjoy them warm, or at room temperature, with a pat of butter or your favorite spread.

Prep Time, Total Time, Servings: 15 mins | 35 mins | Yields 8-10 scones

Presentation Tips: For a delightful serving idea, arrange the warm scones on a rustic wooden board or a colorful serving platter, adding a small dish of herb-infused olive oil or softened butter alongside for dipping.