Sun Dried Tomato Scones
We love these sun dried tomato scones! They are the perfect balance of sweet and savory - with crunchy raw sugar on the tops and bottoms.
Ingredients
- 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
Instructions
- 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.
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