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Scones, a traditional British baked good, have evolved into a versatile culinary delight enjoyed across the globe. While classic scones are often associated with clotted cream and jam, the savory variant has gained popularity for its robust flavors and adaptability. Among these, the Savory Sun-Dried Tomato Scone stands out, beautifully merging the rich, tangy notes of sun-dried tomatoes with the flakiness of a well-crafted scone. This recipe serves not just as a delightful addition to brunch but also as a versatile snack, perfect for accompanying soups, salads, or even as a standalone treat.

Savory Sun-Dried Tomato Scones

Discover the delightful world of Savory Sun-Dried Tomato Scones, a unique twist on the classic British treat. This easy recipe combines the tangy richness of sun-dried tomatoes with fresh herbs and cheese, creating a perfect addition to brunch or a tasty snack. Learn how to choose quality ingredients, master preparation techniques, and serve these flavorful scones beautifully. Whether hosting a gathering or enjoying a quiet afternoon, these scones are sure to impress!
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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 cup cold unsalted butter, diced into small cubes

3/4 cup shredded sharp cheddar cheese

1/2 cup sun-dried tomatoes, chopped (preferably oil-packed for enhanced flavor)

1/4 cup fresh basil leaves, chopped (or substitute with 2 teaspoons dried basil)

1/2 cup buttermilk

1 large egg

Optional: additional shredded cheese for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Then, line a baking sheet with parchment paper to prevent sticking.

    Mix Dry Ingredients: In a spacious mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly until they are evenly mixed.

      Cut in the Butter: Take the cold, diced butter and add it to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse bread crumbs with small, pea-sized pieces of butter still visible.

        Incorporate Cheese & Tomatoes: Gently fold in the shredded cheddar cheese and the chopped sun-dried tomatoes. If you’re using fresh basil, add it at this point to distribute its flavor throughout the dough.

          Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and the egg until they are well combined. This mixture will add moisture and richness to your scones.

            Add Wet Ingredients to Dry: Gradually pour the buttermilk and egg mixture into your dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be cautious not to overmix the dough; it should be slightly sticky, yet manageable.

              Shape the Scones: Transfer the dough onto a lightly floured surface. Using your hands, gently pat the dough into a circle approximately 1-inch thick. You may either cut the dough into wedges, like a pizza, or use a round cutter for classic scone shapes.

                Transfer and Top: Carefully place the shaped scones onto the prepared baking sheet. If desired, sprinkle a bit of extra cheese on top of each scone for an additional cheesy flavor boost.

                  Bake: Place the scones in the preheated oven and bake for 15-20 minutes or until they turn a golden brown and a toothpick inserted into the center comes out clean and dry.

                    Cool and Serve: Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack. Enjoy them warm or at room temperature, accompanied by butter or your favorite spread.

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | Makes 8-10 scones

                        - Presentation Tips: For a delightful touch, serve these warm scones on a rustic wooden board, garnished with fresh basil leaves and a small dish of butter or your choice of spread. Enjoy the aromatic blend of flavors!