What you’ll need:
- Flour: For best results, the best flour for baking is all-purpose flour. Weigh it with a digital scale or lightly fluff it up in the bag then lightly spoon it into the measure cup! Never pack your flour into the measuring cup.
- Salt: Balances all of the flavors in these savory scones. Feel free to use whatever variety of salt you have on hand, but we love fine sea salt.
- Baking Powder: Yes, 1 TABLESPOON is correct! And make sure your baking powder is fresh, so your scones rise properly.
- Granulated Sugar: Just a touch of sugar balances the dough without making them overly sweet.
- Garlic Powder: Adds just a bit of garlic flavor! If you don’t have this ingredient, feel free to make them without it.
- Black Pepper: I love freshly cracked black pepper, but any black pepper will work in a pinch.
- Butter: VERY COLD! In fact, I suggest popping it in the freezer for a bit before you begin baking. This will help it stay cold and firm as you assemble the dough.
- Egg: Be sure your egg is cold, not warm or at room temperature.
- Heavy Cream: Or heavy whipping cream. Do not sub milk here!
- Sun-dried Tomatoes: Buy the kind packed in oil. Then drain them and pat the dry.
- Parmesan Cheese: Grate your own parmesan for best results!
- Cheddar Cheese: I like using yellow cheddar, but any sharp cheddar cheese will work.
- Basil: Fresh basil is a must! Please don’t use dried-basil here, or sub another herb like parsley.
Let’s Bake Scones!
- Preheat your oven to 425 degrees. Be sure to do this at least 20 minutes before baking so your oven is nice and hot!
- Line a baking sheet with parchment paper and set aside. I like to use a large rimmed baking sheet, but almost any baking sheet will do.
- In a large bowl, combine your dry ingredients: flour, sugar, salt, baking powder, garlic powder, and black pepper.
- Instead of your hands, use a pastry cutter to work the butter into the dough! This will help the butter stay cold and not melt prematurely. Stop cutting when the butter is pea sized.
- If you have a large glass measuring cup, use that to whisk together the egg, cream, and sun-dried tomatoes. If you don’t, a medium-sized bowl will work!
- You’ll pour this liquid mixture into the center of the flour mixture, then add in the cheeses and the basil and stir everything together with a STRONG spatula. Don’t worry if the dough looks dry and DON’T add more liquid!
- Instead, dump the dough out onto a lightly floured surface and knead the dough until it comes together. This might take several kneads!
- Use your hands to shape the dough into an 8-inch disc, patting the dough into a circle about 1 and 1/2 inches thick. Use a large sharp knife to cut the disc into 8 even wedges.
- Lightly brush the top of the scones with egg wash and bake for 20 minutes, or until golden brown. Cool for 10 to 15 minutes… then serve warm!
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In fact, I’d go as far as to say me – and my whole fam – are OBSESSED with these sun-dried tomato scones. They’re flaky, buttery, and golden brown. And packed with a ton of flavor. I like to serve them with eggs and sausage, but they’re equally delicious with soup, chili, or just on their own!
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (14g) baking powder
- 1 Tablespoon (14g) granulated sugar
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon back pepper
- 1/2 cup (113g) unsalted butter very cold, cut into 1/2-inch cubes
- 1 large egg cold
- 3/4 cup (170ml) heavy cream cold
- 1/2 cup (57g) sun-dried tomatoes packed in oil, drained, patted dry, finely chopped
- 1/3 cup (43g) Parmesan cheese shredded
- 1/3 cup (43g) sharp cheddar cheese shredded
- 1/3 cup (25g) fresh basil leaves finely chopped
For the Egg Wash:
- 1 large egg
- 1 teaspoon water
- Preheat the oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, granulated sugar, salt, garlic powder, and black pepper and mix well to combine.
- Using a pastry cutter, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
- In a glass measuring cup whisk together the egg, cream, and sun-dried tomatoes. Pour this liquid mixture into the center of the flour mixture.
- Add in both of the cheeses and the basil. Use a spatula to stir everything together until just moistened. Don’t worry if the dough looks shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc.
- Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2-inches apart.
- Lightly brush each scone with the egg wash.
- Bake for 20 minutes, or until golden brown. Allow scones to cool for 10 minutes on the baking sheet and serve warm!
For the Egg Wash:
- In a small bowl, whisk together the egg and water until well combined. Use as directed above.