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Provolone Scones with Cherry Tomato Butter

5 from 1 vote
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  • 3 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups cold unsalted butter, cut into pieces
  • 6 ounces provolone cheese, freshly grated
  • 1 cup buttermilk

cherry tomato butter

  • 6 tablespoons unsalted butter
  • 2 tablespoons sun dried cherry tomatoes, chopped


  • Preheat oven to 425 degrees F.
  • In large bowl combine the flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the provolone. Stir in the buttermilk and mix with a spoon until a dough forms, using your hands to bring it together. Turn it on to a lightly floured surface and knead gently three or four times.
  • Divide the dough in half and pat into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter.
  • Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Serve the the cherry tomato butter.

cherry tomato butter

  • In a bowl, mix together the butter and tomatoes until combined. You can place it in the fridge (even form it into a ball or log) or keep it at room temperature until ready to use.


[scones fromĀ my favorite scone recipe!]

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