Savory Sun-Dried Tomato and Basil Scones

Savory sun-dried tomato and basil scones are flaky, buttery treats perfect for pairing with soups and salads or enjoying as a flavorful snack. Many recipes also include cheese, such as parmesan, cheddar, or feta, to enhance the savory flavor profile.

Ingredients

• 3 cups all-purpose flour
• 2 Tbsp baking powder
• 1–2 tsp granulated sugar (optional, to balance flavors)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup (1.5 sticks) very cold, unsalted butter, cut into 1/2-inch cubes
• 1 large egg, cold
• 1 1/4 cups cold buttermilk (or heavy cream)
• 1 cup shredded cheese, such as parmesan, sharp cheddar, or feta
• 3/4 cup sun-dried tomatoes, drained and roughly chopped
• 1/2 cup fresh basil leaves, finely chopped

Instructions

1. Prepare for baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
3. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This is key for creating a flaky texture.
4. Add cheese and stir-ins: Gently mix in the shredded cheese, chopped sun-dried tomatoes, and fresh basil.
5. Mix wet ingredients: In a separate bowl, whisk the cold egg into the buttermilk (or heavy cream) until just combined.
6. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula just until a soft, sticky dough forms. Do not overmix, as this will result in tough scones.
7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a round disk about 1 inch thick. For wedges, cut the disk into 8–12 triangular pieces. Alternatively, use a round biscuit cutter to make smaller scones.
8. Bake the scones: Place the cut scones on the prepared baking sheet. Bake for 15–20 minutes, or until the tops are golden brown and puffed.
9. Cool and serve: Let the scones cool on a wire rack for about 15 minutes before serving. They are best enjoyed warm.