Sun Dried Tomato and Herb Scones.
Sun dried tomato scones are perfect for your weekend!
Fluffy scones with a crunchy sugar top, tart sun dried tomatoes inside – I can’t get enough. Spread them with softened butter or drizzle with honey and go to town. Deeeelish.
Scones were one of the first recipes I shared on the blog waaaay back in the day. You may remember! Cinnamon chip scones are amazing. The recipe came from a friend and has always been one of my favorite baked goods to make – they are foolproof! She used to bring them in to work and everyone would fight over the last one. So delicious.
I’ve used that scone recipe to make many different varieties before – including savory versions. You can truly add anything you want to this scone dough and it will turn out wonderfully. Chocolate chips, dried fruit, cheese, roasted red peppers? Get to it!
Just maybe not all at once…
That’s why I’m so, so excited to tell you about these sun dried tomato scones! They are an at-home version of the sun dried tomato scone at de fer and have crunchy raw sugar baked into the bottom and top for texture and sweetness.
Seriously, the perfect combo of savory and sweet.
I adore sun dried tomatoes and have thrown them in quite a few recipes this last year. They are sweet and tart and have a bit of chew – a texture lover’s dream. And I love how they take regular old recipes up a notch!
My preference is to use the sun dried tomatoes in olive oil. I drain them and pat them completely dry, then dice them up. Into the dough they go!
The scones bake on a sheet covered in coarse sugar, so they bottoms get caramelized and sweet and crunchy! I sprinkle some coarse sugar on top too, which gets equally as crunchy and wonderful.
The end result is a perfect fluffy savory scone – that isn’t dry whatsoever – with hints of sweetness all around. It’s FABULOUS.
Make them for breakfast, for brunch, for snacks for the week or just because. They are dreamy!
Sun Dried Tomato Scones
Sun Dried Tomato Scones
- 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
- 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.
Pass the butter.