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Scones may often evoke images of tea time or a quaint English café, but they can also be savory and flavorful, offering a delightful twist on traditional recipes. Enter the Savory Sun-Dried Tomato Scones. This unique recipe combines the rich, tangy flavor of sun-dried tomatoes with the buttery tenderness of freshly baked scones, creating a perfect snack or accompaniment to any meal. In today’s fast-paced world, where convenience often takes precedence, homemade recipes are essential in reconnecting with the joy of cooking and enjoying wholesome, delicious food.

Savory Sun Dried Tomato Scones

Discover the savory delight of Savory Sun-Dried Tomato Scones, a delicious twist on a classic favorite! These unique scones blend the rich flavors of sun-dried tomatoes and cheese with buttery, tender dough, perfect for snacking or as an accompaniment to meals. Easy to make and versatile, they can be tailored to your preferences with herbs or spices. Enjoy them fresh from the oven or repurpose leftovers. Baking at home never tasted so good!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup unsalted butter, cold and cubed

1 cup shredded sharp cheddar cheese

1/2 cup sun-dried tomatoes, chopped (preferably oil-packed and drained)

1/4 cup fresh basil, chopped

3/4 cup heavy cream

1 large 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, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

      Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces.

        Add cheese and veggies: Gently fold in the shredded sharp cheddar cheese, chopped sun-dried tomatoes, and fresh basil to ensure they are evenly distributed throughout the mixture.

          Mix wet ingredients: In a separate bowl, pour the heavy cream and add half of the beaten egg (set aside the other half for the egg wash). Whisk together until combined.

            Form the dough: Create a well in the center of the dry ingredients and pour the cream mixture into it. Carefully fold the mixture together with a spatula until just combined; avoid overmixing to keep your scones tender.

              Shape the scones: Transfer the dough onto a lightly floured surface. Pat the dough into a circle about 1-inch thick. Using a sharp knife or a biscuit cutter, cut the dough into wedges or circles, depending on your preference.

                Prepare for baking: Arrange the shaped scones on the prepared baking sheet. Brush the tops with the reserved beaten egg to achieve a lovely golden color on baking.

                  Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the scones turn a beautiful golden brown and are cooked through.

                    Cool and serve: Once baked, remove the scones from the oven and let them cool for a few minutes on a wire rack. These scones are delightful served warm or at room temperature.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 8 servings

                        - Presentation Tips: For an elegant touch, serve the scones on a wooden platter lined with fresh basil leaves or alongside a small bowl of herbed olive oil for dipping.