Servings
Font
Back
0 from 81 votes

Sun Dried Tomato Scones

We love these sun dried tomato scones! They are the perfect balance of sweet and savory - with crunchy raw sugar on the tops and bottoms.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 scones
Course: Breakfast
Cuisine: American

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 fresh cracked black pepper
  • 1/4 teaspoon cayenne powder
  • 3/4 cups cold butter cut into pieces
  • ½ cup chopped sun dried tomatoes
  • 1 tablespoon chopped fresh rosemary
  • 1 cup buttermilk
  • melted butter, for brushing
  • raw coarse sugar, for sprinkling

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sprinkle some coarse sugar on the parchment paper.
  2. 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.
  3. 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.
  4. 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.