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.
I’ll be the first to admit I don’t love sun-dried tomatoes. Which is weird since I LOVE fresh tomatoes and eat them every day and in every way.
But, I wanted to come up with a fun red and green recipe for Christmas in July, and decided to experiment with the combination of sun-dried tomatoes and basil. And guess what? They’re a DELICIOUS duo, especially in savory baked goods like biscuits, muffins, and scones.
In fact, I’d go as far as to say me – and my whole fam – are OBSESSED with these sun-dried tomato scones. They’re flaky, buttery, and golden brown. And packed with a ton of flavor. I like to serve them with eggs and sausage, but they’re equally delicious with soup, chili, or just on their own!
What you’ll need:
- Flour: For best results, the best flour for baking is all-purpose flour. Weigh it with a digital scale or lightly fluff it up in the bag then lightly spoon it into the measure cup! Never pack your flour into the measuring cup.
- Salt: Balances all of the flavors in these savory scones. Feel free to use whatever variety of salt you have on hand, but we love fine sea salt.
- Baking Powder: Yes, 1 TABLESPOON is correct! And make sure your baking powder is fresh, so your scones rise properly.
- Granulated Sugar: Just a touch of sugar balances the dough without making them overly sweet.
- Garlic Powder: Adds just a bit of garlic flavor! If you don’t have this ingredient, feel free to make them without it.
- Black Pepper: I love freshly cracked black pepper, but any black pepper will work in a pinch.
- Butter: VERY COLD! In fact, I suggest popping it in the freezer for a bit before you begin baking. This will help it stay cold and firm as you assemble the dough.
- Egg: Be sure your egg is cold, not warm or at room temperature.
- Heavy Cream: Or heavy whipping cream. Do not sub milk here!
- Sun-dried Tomatoes: Buy the kind packed in oil. Then drain them and pat the dry.
- Parmesan Cheese: Grate your own parmesan for best results!
- Cheddar Cheese: I like using yellow cheddar, but any sharp cheddar cheese will work.
- Basil: Fresh basil is a must! Please don’t use dried-basil here, or sub another herb like parsley.
Let’s Bake Scones!
- Preheat your oven to 425 degrees. Be sure to do this at least 20 minutes before baking so your oven is nice and hot!
- Line a baking sheet with parchment paper and set aside. I like to use a large rimmed baking sheet, but almost any baking sheet will do.
- In a large bowl, combine your dry ingredients: flour, sugar, salt, baking powder, garlic powder, and black pepper.
- Instead of your hands, use a pastry cutter to work the butter into the dough! This will help the butter stay cold and not melt prematurely. Stop cutting when the butter is pea sized.
- If you have a large glass measuring cup, use that to whisk together the egg, cream, and sun-dried tomatoes. If you don’t, a medium-sized bowl will work!
- You’ll pour this liquid mixture into the center of the flour mixture, then add in the cheeses and the basil and stir everything together with a STRONG spatula. Don’t worry if the dough looks dry and DON’T add more liquid!
- Instead, dump the dough out onto a lightly floured surface and knead the dough until it comes together. This might take several kneads!
- Use your hands to shape the dough into an 8-inch disc, patting the dough into a circle about 1 and 1/2 inches thick. Use a large sharp knife to cut the disc into 8 even wedges.
- Lightly brush the top of the scones with egg wash and bake for 20 minutes, or until golden brown. Cool for 10 to 15 minutes… then serve warm!
If you love savory scones, bake this today! You won’t regret it, and if you have leftovers, you can pop them in the freezer (in a freezer-safe ziplock) for up to two months!
More Savory Scone Recipes:
- Zucchini Cheddar Scones
- Bacon, Pepper Jack, and Jalapeno Scones
- Ham and Cheese Scones
- Sour Cream and Chive Scones
- Rosemary, Parmesan, and Ham Scones
Sun-Dried Tomato Scones
- 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
- 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.