Imagine biting into a warm, golden scone that bursts with the tangy richness of sun-dried tomatoes and the sharp, creamy notes of cheddar cheese. These aren't your ordinary breakfast pastries – they're a culinary adventure that will transform your morning routine and leave your taste buds dancing with delight! Whether you're a seasoned baker or a kitchen novice, these scones promise to elevate your baking game and impress everyone at your breakfast table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with small pea-sized butter pieces.
- Fold in the shredded cheddar cheese and chopped sun-dried tomatoes, distributing them evenly throughout the flour mixture.
- Create a well in the center of the dry ingredients and gradually pour in the milk. Gently mix with a fork or wooden spoon until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, similar to cutting a pizza. Separate the wedges slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with a little extra milk to help achieve a golden brown finish.
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Tips
- Keep your butter ice-cold: The secret to flaky scones is cold butter that creates steam pockets during baking. Work quickly and keep your ingredients chilled.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing leads to tough, dense scones instead of light, tender ones.
- Use fresh, high-quality ingredients: The better your cheese and sun-dried tomatoes, the more flavor your scones will have.
- For extra golden tops, brush with milk or egg wash before baking.
- Serve immediately or within a few hours of baking for the best texture and flavor. If storing, warm briefly in the oven to restore their fresh-baked magic.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 10g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
