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Sun-Dried Tomato Scones

Ashley Manila
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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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Side Dish, Snack
Cuisine American, British, Scones
Servings 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 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

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! 

For the Egg Wash:

  • In a small bowl, whisk together the egg and water until well combined. Use as directed above.
Keyword scones, savory scones, scone recipe, sun-dried tomatoes, sun-dried tomato scones
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