Sun-Dried Tomato Scones

Prep Time
Cook Time
Ready In

"Recipe source: Teatime cookbook"

Original recipe yields 12 servings


  • Serving Size: 1 (41.9 g)
  • Calories 124.5
  • Total Fat - 6.1 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 16.6 mg
  • Sodium - 170.6 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.6 g
  • Protein - 4.6 g
  • Calcium - 185.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large bowl sift dry ingredients (flour - cayenne pepper) together. Rub in the cubes of butter with your fingers until mixture looks like fine crumbs and then stir in the cheese and the sun-dried tomatoes

Step 3

Stir in milk gradually and stir to form a soft but not sticky dough.

Step 4

Turn dough out onto a floured surface and pat out to about 1 inch thick.

Step 5

Dip a cookie cutter (or use a coffee mug) in flour and press out rounds. Gather trimming and pat out again, cutting more rounds until the dough is used up.

Step 6

Put scones on a greased baking sheet and brush tops with milk. Bake for 12-15 minutes or until scones rise and are golden.

Tips & Variations

No special items needed.



Lovely light and airy scones! I did increase the amount of the tomatoes (used 3 dried, and diced). And as we live in a dry climate, I needed to increase the milk to 3/4 cup. And as you can see in the photo, I just scooped the batter rather than rolling and cutting. Served this with homemade tomato soup. Saving your wonderful recipe to see many repeats! Thanks for sharing Ellie! Made for Pick Me! tag game.

review by:
(10 Jun 2017)