Sun-Dried Tomato Scones

15m
Prep Time
15m
Cook Time
30m
Ready In


"Recipe source: Teatime cookbook"

Original is 12 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting sun-dried tomatoes, look for those that are not too dry or too wet.
  • When choosing cheddar cheese, opt for a sharp or extra sharp variety for the best flavor.

  • Substitute almond flour for all-purpose flour to make the scones gluten-free. The benefit of this substitution is that it makes the scones accessible to those who have a gluten intolerance.
  • Substitute vegan butter for unsalted butter to make the scones vegan. The benefit of this substitution is that it allows those who do not eat animal products to enjoy the scones.

Herbed Scones Add 1 teaspoon of your favorite herbs (such as rosemary or thyme) to the dry ingredients before adding the butter and cheese. Replace the sun-dried tomatoes with 1/4 cup of fresh herbs, chopped, and use 1/4 cup of vegetable stock instead of the milk.



Spinach & Feta Cheese Quiche

RECOMMENDED DISH DESCRIPTION: Spinach and feta cheese quiche is the perfect accompaniment to the savory sun-dried tomato scones. Feta cheese adds a creamy texture and salty flavor to the quiche, while the spinach provides a light and fresh contrast. Together, they provide a delicious and balanced meal.


Roasted Asparagus Salad

RECOMMENDED DISH DESCRIPTION: Roasted asparagus salad is the perfect complement to the spinach and feta cheese quiche. The bright and fresh flavor of the asparagus is balanced by the savory and salty feta cheese. Roasting the asparagus adds a lightly charred flavor that pairs perfectly with the quiche. Together, they create a delicious and balanced meal.




FAQ

Q: How long do I bake the scones for?

A: Bake the scones for 12-15 minutes or until they rise and are golden.



Q: What type of flour should I use?

A: Use all-purpose flour for the best results. Whole wheat flour can also be used for a healthier option.

1 Reviews

Luvcookn

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.

5.0

review by:
(10 Jun 2017)

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Fun facts:

The use of sun-dried tomatoes in cooking dates back to ancient Rome, when they were used as a flavoring for sauces and stews.

The classic British scone is said to have been created by the chef of Queen Victoria, who served them to the queen during her afternoon tea.