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Savory sun-dried tomato scones are a delicious twist on the traditional sweet scone, offering a unique blend of flavors that can elevate any meal or occasion. These delightful pastries are perfect for brunches, afternoon teas, or even as a savory snack to accompany your favorite soup or salad. The combination of rich sun-dried tomatoes and creamy cheese creates a savory experience that is both comforting and sophisticated, making them a favorite among both casual bakers and culinary enthusiasts alike.

Savory Sun-Dried Tomato Scones

Discover the art of baking with these savory sun-dried tomato scones! This delightful twist on the classic scone offers a beautiful blend of rich flavors perfect for brunch, snacks, or alongside your favorite soups and salads. With simple ingredients like all-purpose flour, creamy cheese, and tangy sun-dried tomatoes, you'll create tender, flaky scones that wow at any gathering. Dive into this easy recipe and elevate your baking skills today!
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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 freshly ground black pepper

1/4 cup cold unsalted butter, cubed

1/2 cup freshly grated Parmesan cheese

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

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

3/4 cup whole milk

1 large egg

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to facilitate easy cleanup.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly ground black pepper until well combined.

      Cut in the Butter: Incorporate the cubed cold butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, blend the ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

        Incorporate Cheese and Herbs: Add the grated Parmesan cheese, chopped sun-dried tomatoes, and finely chopped fresh basil to the bowl. Gently stir until all ingredients are evenly distributed throughout the mixture.

          Combine Wet Ingredients: In a separate bowl, whisk together the whole milk and large egg until well combined. Pour the milk and egg mixture into the dry ingredients.

            Form the Dough: Using a wooden spoon or spatula, gently stir the mixture until just combined. Be cautious not to overmix; the dough should feel slightly sticky yet manageable.

              Shape the Scones: Turn the dough out onto a lightly floured surface. Using your hands, pat it into a circular shape about 1 inch thick. Cut into wedges or use a biscuit cutter for individual scones.

                Bake: Arrange the scones on the prepared baking sheet, ensuring they are spaced about 2 inches apart. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and fragrant.

                  Cool and Serve: Once baked, remove the scones from the oven and let them cool slightly on a wire rack. Serve warm as is, or with a dollop of herb-infused butter or a light smear of cream cheese for an extra touch of flavor.

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