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Scones are a beloved staple in many culinary traditions, celebrated for their versatility and delightful texture. Among the myriad flavors available, savory sun-dried tomato scones stand out as a unique twist on the classic recipe. This delightful dish offers a perfect balance of rich, tangy sun-dried tomatoes and the comforting warmth of freshly baked scones. Whether enjoyed as a snack, a breakfast option, or a sophisticated addition to your afternoon tea, these scones are sure to impress.

Savory Sun Dried Tomato Scones

Discover the delicious world of savory sun-dried tomato scones, a delightful twist on a classic treat. These golden, flaky scones combine tangy sun-dried tomatoes with the richness of cheese and fresh herbs, making them perfect for brunch or afternoon tea. Easy to prepare, this recipe highlights quality ingredients and offers endless variations. Impress your guests with these flavorful scones that not only taste amazing but also look stunning on your table. Enjoy baking and sharing!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup unsalted butter, cold and cubed

3/4 cup sharp cheddar cheese, grated

1/2 cup sun-dried tomatoes, chopped (choose oil-packed or rehydrated)

1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried basil)

1 cup buttermilk, cold

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly ground black pepper. Ensure everything is well blended for an even distribution of flavors.

      Incorporate Butter: Add the cold cubed butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the mix until it resembles coarse crumbs. It’s perfectly acceptable for there to be some small chunks of butter remaining, as these will add flakiness.

        Mix In Add-ins: To the flour mixture, add the grated sharp cheddar cheese, chopped sun-dried tomatoes, and fresh basil. Stir gently but thoroughly to make sure all the ingredients are evenly incorporated.

          Add Buttermilk: Create a well in the center of your dry mixture and pour in the cold buttermilk. Using a spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix; the dough should remain slightly sticky.

            Shape the Dough: Transfer the dough onto a lightly floured surface. With floured hands, gently pat the dough into a round disk approximately 1 inch thick.

              Cut the Scones: Using a sharp knife or a pizza cutter, slice the dough into wedges like cutting a pizza, or employ a biscuit cutter for round scones. Carefully place the cut scones onto the lined baking sheet, leaving space between them.

                Apply Egg Wash: Brush the tops of each scone with the beaten egg. This will give them a lovely golden color as they bake.

                  Bake: Transfer the baking sheet to your preheated oven. Bake the scones for 15 to 20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

                    Cool Down: Once baked, allow the scones to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

                      Serve and Enjoy: Relish these Savory Sun-Dried Tomato Scones warm, either on their own or with a generous spread of softened butter or cream cheese for an extra delight.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                          - Presentation Tips: Serve the scones on a rustic wooden board, garnished with a few extra fresh basil leaves for a pop of color.