Savory Scones with Sun-Dried Tomatoes and Cheese
Sweet scones are always delicious, but these savory scones with sun-dried tomatoes and cheese are absolutely worth trying too.
Servings: 8 scones
Ingredients
- 275 grams self-rising flour
- Pinch of salt
- Black pepper to taste
- 3 tbsp unsalted butter
- 50 grams shredded cheese
- 4-5 pcs oil-packed sun-dried tomatoes finely chopped
- 10 fresh basil leaves finely chopped
- 2 tbsp pine nuts
- 150 ml milk plus extra for brushing
Instructions
- In a large bowl, combine the self-rising flour with the salt and pepper. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Stir in the shredded cheese, sun-dried tomatoes, basil, and pine nuts. Pour in the milk and mix until a shaggy dough forms. Knead the dough gently by hand until it comes together into a firm ball.
- Flatten the dough into a round about 1¼ inches (3 cm) thick. Cut it into 8 wedges using a knife, or use a round biscuit cutter if you prefer. Place the scones on a parchment-lined baking sheet and brush the tops lightly with milk.
- Bake for 12-15 minutes at 425°F /220°C (conventional oven) until golden brown.
- I like serving these savory scones with a variety of spreadable cheeses.
How to store
Store the scones in an airtight container at room temperature for up to 1 day.