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Scones have long been a beloved staple in various culinary traditions, particularly in British cuisine, where they are often enjoyed during afternoon tea. However, the savory variation of this classic treat has recently gained popularity among food enthusiasts who seek to elevate their snacking experience. The savory sun-dried tomato scone is a perfect fusion of rich flavors and delightful textures, making it an excellent choice for breakfast, brunch, or as a delectable accompaniment to soups and salads.

Savory Sun Dried Tomato Scones

Discover the joy of baking with savory sun-dried tomato scones, a delicious twist on a classic treat. These delightful scones are perfect for breakfast, brunch, or as an accompaniment to soups and salads. Made with high-quality ingredients like fluffy all-purpose flour, rich butter, and tangy sun-dried tomatoes, these scones are simple to prepare. Follow the step-by-step guide to create light, flaky pastries bursting with flavor. Elevate your culinary skills and impress your loved ones with this flavorful recipe.
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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 black pepper

1/2 cup cold unsalted butter, cubed

3/4 cup grated sharp cheddar cheese

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

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

1 cup buttermilk

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until well combined.

      Add Butter: Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. It’s okay to have some small chunks of butter remaining.

        Mix Add-ins: Stir in the shredded cheddar cheese, chopped sun-dried tomatoes, and fresh basil, ensuring they are evenly distributed throughout the flour mixture.

          Pour in Buttermilk: Create a well in the center of the dry ingredients and pour in the buttermilk. Gently fold the mixture until just combined, being careful not to overmix. The dough should be slightly sticky.

            Shape the Dough: Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a round disk about 1-inch thick.

              Cut the Scones: Using a knife or a pizza cutter, slice the dough into wedges (like a pizza) or use a biscuit cutter for round scones. Place the scones on the prepared baking sheet.

                Egg Wash: Brush the tops of the scones with the beaten egg to give them a beautiful golden color when baked.

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

                    Cool: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                      Serve: Enjoy the Savory Sun-Dried Tomato Scones warm, on their own or with a spread of softened butter or cream cheese.

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