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If you’re looking to elevate your baking game, these savory sun-dried tomato scones are a perfect choice. Combining the rich, tangy flavor of sun-dried tomatoes with the light, flaky texture of classic scones, this recipe brings a delightful twist to a beloved baked good. Perfect for brunch, an afternoon snack, or even a gourmet addition to your dinner table, these scones are both versatile and impressive.

Savory Sun Dried Tomato Scones

Elevate your baking with these savory sun-dried tomato scones! With a light and flaky texture combined with the rich flavor of sun-dried tomatoes, these scones are perfect for brunch or a stylish dinner accompaniment. Infused with fresh herbs and cheese, they offer a delightful twist on a classic treat. Simple to make yet impressive, this recipe will transform your kitchen into a Mediterranean-inspired haven. Discover tips for customization and serving suggestions that will make these scones a new favorite!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup grated sharp cheddar cheese

1/2 cup sun-dried tomatoes in oil, drained and chopped

1/4 cup fresh basil, chopped (optional)

1/2 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 large egg, beaten (for egg wash)

Instructions
 

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

    Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

      Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.

        Add Cheese and Tomatoes: Stir in the grated cheddar cheese, chopped sun-dried tomatoes, and fresh basil (if using) until evenly distributed throughout the mixture.

          Combine Wet Ingredients: In a separate bowl, mix the buttermilk with the beaten egg. Make a well in the center of the dry ingredients and pour in the buttermilk mixture.

            Form the Dough: Gently mix with a fork or spatula until the dough starts to come together. Be careful not to overmix; it’s okay if there are a few lumps.

              Shape the Scones: Transfer the dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Cut the dough into triangles or use a round biscuit cutter to cut out individual scones.

                Prepare for Baking: Place the scones on the prepared baking sheet, ensuring they have some space between them. Brush the tops with the remaining beaten egg for a golden finish.

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

                    Cool and Serve: Let the scones cool on a wire rack for a few minutes before serving warm. They are delightful on their own or with a smear of butter.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 12 scones