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Scones have long been a beloved staple in both British and American baking traditions, often associated with afternoon tea or cozy breakfasts. However, the savory variant of this classic dish has gained remarkable popularity, especially when paired with vibrant ingredients that elevate its flavor profile. Among these is the delightful combination of sun-dried tomatoes, which not only infuse the scones with a rich, tangy depth but also provide a beautiful pop of color.

Savory Sun-Dried Tomato Scones

Discover a delicious twist on the classic scone with savory sun-dried tomato scones. These delightful baked treats blend the rich, tangy flavors of sun-dried tomatoes with fresh herbs and optional cheese, resulting in a fluffy and flavorful treat perfect for any occasion. Ideal as a side to soups or salads, or simply enjoyed on their own, this recipe is easy to navigate for both novice and experienced bakers alike. Embrace a taste of creativity in your kitchen!
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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

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

1/2 cup shredded sharp cheddar cheese

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

3/4 cup whole milk

1 large egg (for egg wash)

Instructions
 

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

    Mix Dry Ingredients: In a large mixing bowl, whisk together the 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, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces.

        Add Flavor: Fold in the chopped sun-dried tomatoes, shredded cheddar cheese, and chopped basil, ensuring they are evenly distributed throughout the dough.

          Mix Wet Ingredients: In a separate bowl, combine the milk with one egg, whisking gently to blend.

            Combine Wet and Dry: Pour the milk and egg mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not over-mix; the dough should be slightly sticky but manageable.

              Shape the Dough: Turn the dough out onto a lightly floured surface. With your hands, gently pat it into a rectangle about 1-inch thick.

                Cut the Scones: Using a sharp knife or a pizza cutter, cut the dough into triangles or squares, depending on your preference. You should get around 12 scones from this batch.

                  Prepare for Baking: Place the cut scones on the prepared baking sheet. In a small bowl, whisk together the remaining egg and a splash of milk. Brush the tops of the scones evenly with the egg wash for a beautiful golden finish.

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

                      Cool and Serve: Remove the scones from the oven and let them cool on a wire rack for about 5 minutes. Serve warm or at room temperature. Enjoy your savory scones with a dollop of butter or enjoy them plain!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 scones