These savory scones are a delicious combination of tangy sun-dried tomatoes, fresh basil, and a kick of black pepper. Fluffy, buttery, and filled with bold flavors, they’re perfect for breakfast, brunch, or as a side to a soup or salad.
Ingredients (Makes 8 scones)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp freshly cracked black pepper
- ½ cup cold unsalted butter, cubed
- ½ cup sun-dried tomatoes, drained and chopped
- 2 tbsp fresh basil, chopped
- ½ cup shredded Parmesan cheese
- 1 large egg
- ½ cup buttermilk (or milk with a squeeze of lemon juice)
- 1 tbsp olive oil (for brushing on top, optional)
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Cut in the Butter:
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Add the Flavorings:
- Stir in the chopped sun-dried tomatoes, basil, and Parmesan cheese until evenly distributed.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the egg and buttermilk. Pour this mixture into the dry ingredients and gently stir until the dough just comes together. Be careful not to overmix.
Shape the Scones:
- Turn the dough onto a lightly floured surface and gently pat it into a round disc, about 1-inch thick. Cut the dough into 8 wedges, like a pizza.
Bake the Scones:
- Place the wedges on the prepared baking sheet, spacing them apart slightly. Brush the tops with olive oil for a golden finish, if desired.
Bake:
- Bake for 18-22 minutes, or until the scones are golden brown on top. A toothpick inserted into the center should come out clean.
Cool and Serve:
- Let the scones cool on a wire rack for a few minutes before serving. Enjoy them warm with butter or as a savory snack!
Tips for Success
- Butter Temperature: Make sure the butter is cold before cutting it into the flour for the perfect flaky texture.
- Customization: Add a bit of garlic powder or red pepper flakes if you like a little extra flavor kick.
- Storage: Store leftover scones in an airtight container for up to 3 days, or freeze them for later use.
These Sun-Dried Tomato, Basil, and Black Pepper Scones offer a delightful blend of savory flavors, and their light, flaky texture will make them a favorite for any occasion. Perfect for pairing with your morning coffee or serving as an appetizer!
