Sun-Dried Tomato Scones

Name: Sun-Dried Tomato Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Ingredients: 3 cups (360g) all-purpose flour; 1 Tablespoon (14g) baking powder; 1 Tablespoon (14g) granulated sugar; 1 teaspoon salt; 3/4 teaspoon garlic powder; 1/2 teaspoon Back pepper; 1/2 cup (113g) unsalted butter; 1 large egg; 3/4 cup (170ml) heavy cream; 1/2 cup (57g) sun-dried tomatoes; 1/3 cup (43g) Parmesan Cheese; 1/3 cup (43g) sharp cheddar cheese; 1/3 cup (25g) fresh basil leaves; 1 large egg; 1 teaspoon water

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 scones
Course
Side Dish, Breakfast, Snacks, Brunch
Cuisine
American, British

Sun-Dried Tomato Scones

Iris Warren

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These savory sun-dried tomato scones are loaded with flavor thanks to fresh basil, cheddar, Parmesan, black pepper, and of course, sun-dried tomatoes! Perfect for breakfast, brunch, or as a side-dish for dinner.

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Ingredients

Servings

3 cups (360g) all-purpose flour
1 Tablespoon (14g) baking powder
1 Tablespoon (14g) granulated sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon Back pepper
1/2 cup (113g) unsalted butter very cold, cut into 1/2-inch cubes
1 large egg cold
3/4 cup (170ml) heavy cream cold
1/2 cup (57g) sun-dried tomatoes packed in oil, drained, patted dry, finely chopped
1/3 cup (43g) Parmesan Cheese shredded
1/3 cup (43g) sharp cheddar cheese shredded
1/3 cup (25g) fresh basil leaves finely chopped

For the Egg Wash:

1 large egg
1 teaspoon water

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Instructions

Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, granulated sugar, salt, garlic powder, and black pepper and mix well to combine.
Using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
In a glass measuring cup whisk together the egg, cream, and sun-dried tomatoes. Pour this liquid mixture into the center of the flour mixture.
Add in both of the cheeses and the basil. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy!
Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc.
Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart.
Lightly brush each scone with the egg wash.
Bake for 20 minutes, or until golden brown. Allow scones to cool for 10 minutes on the baking sheet and serve warm!