Sun Dried Tomato Scones
User Reviews
5
Sun Dried Tomato Scones
Description
Sun Dried Tomato Scones are a savory baked good that bring together the richness of cold butter with tangy sun dried tomatoes and fragrant fresh rosemary. The dry ingredients include a mix of flour, sugar, baking powder, baking soda, salt, and spices like black pepper and cayenne, providing depth and gentle heat. The butter is cut into the flour mixture to form coarse crumbs before the buttermilk moistens the dough, creating a tender texture when baked. After shaping into rounds and slicing, they bake until lightly golden with a crisp, sugary topping.
The flavor balances the savory intensity of sun dried tomatoes against aromatic herbs and a slight peppery kick. The scones have a soft, flaky interior with a lightly crisp exterior from the butter and coarse sugar sprinkle. Baking at a high heat ensures quick rise and even coloring.
These scones can be enjoyed warm as a breakfast pastry alternative or served with soups and salads to add a savory component. A drizzle of honey on warm scones provides a touch of sweetness that complements their savory notes. They are best eaten fresh to enjoy the contrast of textures.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper fresh cracked
- 1/4 teaspoon cayenne pepper powder
- 3/4 cups butter cold, cut into pieces
- ½ cup sun dried tomato chopped
- 1 tablespoon rosemary chopped, fresh
- 1 cup buttermilk
- butter for brushing, melted
- raw sugar for sprinkling, coarse
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sprinkle some coarse sugar on the parchment paper.
- In large bowl combine the flour, sugar, salt, pepper, cayenne, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the sun dried tomatoes and rosemary. Stir in the buttermilk. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
- Divide the dough in half and pat each into 5-inch round circles. Brush each dough disc with melted butter and sprinkle the tops with the coarse sugar. Place each round on the baking sheet.
- Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with honey if desired. Serve immediately.
User Reviews
Overall Rating
5
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