Sun Dried Tomato and Herb Scones.
There’s something truly delightful about the aroma of freshly baked scones wafting through your kitchen. These Sun Dried Tomato and Herb Scones are no exception. They marry the rich, tangy flavor of sun-dried tomatoes with the aromatic notes of fresh herbs, creating a perfect treat for brunch, afternoon tea, or as a savory snack. Imagine biting into a warm scone, the buttery texture melting in your mouth, combined with the subtle heat of cayenne and the earthy depth of rosemary. Trust me, these scones will become a staple in your baking repertoire.
Why This Recipe Belongs in Your Rotation
This recipe isn’t just about making scones; it’s about creating an experience. Sun Dried Tomato and Herb Scones are versatile enough to serve at a fancy brunch or a casual gathering. They pair beautifully with soups, salads, or simply enjoyed with a bit of butter. Plus, the combination of sun-dried tomatoes and herbs adds a gourmet touch that will impress even the most discerning palates. They are simple to make, using ingredients you likely already have at home, making them a go-to option for both novice and seasoned bakers.
What You’ll Gather
- 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 cup cold butter, cut into pieces
- 1 cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- melted butter, for brushing
- raw coarse sugar, for sprinkling
Equipment & Tools
- Mixing Bowls: For blending dry and wet ingredients.
- Pastry Cutter or Fork: To cut in the butter until crumbly.
- Baking Sheet: For baking the scones.
- Parchment Paper: To line the baking sheet and prevent sticking.
- Whisk: For combining dry ingredients.
- Measuring Cups and Spoons: To ensure accurate measurements.
Mastering Sun Dried Tomato and Herb Scones.: How-To
Step 1: Preheat Your Oven
Begin by preheating your oven to 400°F (200°C). This ensures that your scones bake evenly and develop that perfect golden crust.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne powder until well combined. This process helps to evenly distribute the leavening agents and seasonings throughout your flour.
Step 3: Cut in the Butter
Add the cold butter pieces to the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving that flaky texture.
Step 4: Add the Sun-Dried Tomatoes and Rosemary
Gently fold in the chopped sun-dried tomatoes and fresh rosemary. Make sure they are evenly distributed throughout the dough.
Step 5: Incorporate the Buttermilk
Pour in the buttermilk and mix until just combined. Be careful not to overmix, as this can lead to tough scones. The dough should be slightly sticky but manageable.
Step 6: Shape the Dough
Turn the dough out onto a floured surface. With lightly floured hands, gently pat the dough into a circle about 1-inch thick. Using a sharp knife or a pizza cutter, cut the dough into wedges.
Step 7: Prepare for Baking
Place the scone wedges onto a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with raw coarse sugar for a delightful crunch.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Step 9: Cool and Serve
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Nutrition-Minded Tweaks
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free Version: Use a non-dairy milk alternative such as almond milk mixed with a bit of vinegar instead of buttermilk.
- Add Vegetables: Incorporate finely chopped spinach or kale for added nutrients.
- Reduce Sugar: Omit the sugar if you prefer a more savory scone.
Notes on Ingredients
Choose high-quality sun-dried tomatoes for the best flavor. If using oil-packed sun-dried tomatoes, drain them well and chop them before adding to the dough. Fresh herbs can also be substituted based on your preference; thyme or basil would work beautifully in place of rosemary.
Shelf Life & Storage
These Sun Dried Tomato and Herb Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked scones for up to a month. To reheat, simply warm them in an oven or toaster oven until heated through.
Your Questions, Answered
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and keep it in the refrigerator for up to 24 hours. When you’re ready to bake, shape and bake as directed.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I use different herbs?
Absolutely! Feel free to experiment with herbs like thyme, oregano, or even a bit of fresh basil for a unique twist on these scones.
How do I know when the scones are done baking?
The scones are done when they have risen and turned golden brown on top. A toothpick inserted into the center should come out clean or with just a few crumbs attached.
Serve with These
- Roasted Red Pepper Dip – A creamy complement to the savory scones.
- Mixed Greens Salad – A refreshing side that balances the richness of the scones.
- Creamy Tomato Basil Soup – Perfect for dipping!
- Herb-Infused Olive Oil – Drizzle over the scones for an extra burst of flavor.
Next Steps
Now that you have the recipe for these scrumptious Sun Dried Tomato and Herb Scones, it’s time to get baking! Gather your ingredients, preheat your oven, and let the delightful aroma fill your home. These scones are not just easy to make, they are also a great way to impress your friends and family. So, roll up your sleeves, dive into the kitchen, and enjoy the process of creating something truly wonderful. Happy baking!
Sun Dried Tomato and Herb Scones.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne powder until well combined.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the chopped sun-dried tomatoes and fresh rosemary.
- Pour in the buttermilk and mix until just combined. The dough should be slightly sticky but manageable.
- Turn the dough out onto a floured surface. With lightly floured hands, gently pat the dough into a circle about 1-inch thick. Cut the dough into wedges.
- Place the scone wedges onto a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with raw coarse sugar.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
- Choose high-quality sun-dried tomatoes for the best flavor.
- If using oil-packed sun-dried tomatoes, drain them well and chop them before adding to the dough.
- These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
