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If you’re looking to elevate your brunch game or impress your guests with a unique baked treat, savory sun-dried tomato scones should be on your radar. These delightful scones combine the rich, tangy flavors of sun-dried tomatoes with the tender, flaky texture of traditional scones, creating a dish that is both comforting and sophisticated. Ideal for pairing with a refreshing salad or serving alongside creamy soups, these scones are not just a snack; they are a celebration of flavor and culinary creativity.

Savory Sun-Dried Tomato Scones

Discover a delicious twist on a classic with these savory sun-dried tomato scones. Perfect for brunch, they combine rich flavors of sun-dried tomatoes and cheddar cheese in a tender, flaky texture. This versatile recipe guides you through selecting the best ingredients, preparation steps, and baking tips to create the ideal scone. Whether served warm or at room temperature, they pair beautifully with soups and salads, making them a delightful addition to any meal or gathering. Get ready to impress your guests!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon dried oregano

½ teaspoon garlic powder

½ cup unsalted butter, cold and cubed

¾ cup sun-dried tomatoes (oil-packed, drained and chopped)

½ cup shredded cheddar cheese

¼ cup grated Parmesan cheese

¾ cup buttermilk

1 large egg (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, dried oregano, and garlic powder until well combined.

      Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs.

        Fold in Add-ins: Gently fold in the chopped sun-dried tomatoes, shredded cheddar cheese, and grated Parmesan cheese, ensuring they are evenly distributed in the flour mixture.

          Combine Wet Ingredients: In a separate bowl, combine the buttermilk and lightly beaten egg (reserve a little egg wash for later).

            Form the Dough: Pour the buttermilk mixture into the flour mixture and stir gently with a spatula or wooden spoon until just combined. Avoid overmixing; the dough should be slightly sticky.

              Shape the Scones: Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Using a sharp knife or a pastry cutter, cut the dough into 8 wedges.

                Prepare for Baking: Place the scones on the prepared baking sheet, leaving space between each. Brush the tops with the reserved egg wash for a golden finish.

                  Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden and a toothpick inserted in the center comes out clean.

                    Cool and Serve: Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature, ideally with a dollop of butter or cream cheese.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 scones