Sun-Dried Tomato Sourdough Scones
Savory and tender, these sun-dried tomato sourdough scones are packed with bold flavor and perfect for brunch or snacking.
Servings: 8 scones
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
- 250 grams all-purpose flour
- 12 grams sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter cold & grated
- 100 grams sourdough discard cold
- 130 grams buttermilk or heavy cream
- 1 tablespoon heavy cream for brushing
For the inclusions
- 1/2 cup scallions chopped
- 100 grams sharp cheddar cheese grated
- 50 grams Parmesan cheese grated
- 60 grams sun-dried tomatoes chopped and drained/patted dry of oil
Instructions
- Make the dry mixture
- *Tip: place the butter in the freezer for 15-30 minutes before mixing the doughLine a baking sheet with parchment paper.
- In a large mixing bowl combine the flour, sugar, salt, pepper, garlic powder, baking powder, and baking soda.
- Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.
- Reserve 20-30 grams of the cheese mixture for topping the scones. Then mix in the inclusions (cheese blend, scallions, and chopped and dried sun-dried tomatoes) until evenly distributed into the dry mixture.
Make the wet mixture & combine
- In a separate bowl mix together the cold sourdough discard and buttermilk (or heavy cream if using).
- Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more buttermilk or cream.
Shape the Sun-Dried Tomato Sourdough Scones
- On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.
- Place each wedge on the baking sheet and place it into the refrigerator/freezer for at least 30 minutes to 1 hour. Sun-dried tomato sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush, top, & bake
- When ready to bake the sun-dried tomato sourdough scones preheat the oven to 400 degrees F.
- Brush each scone with heavy cream & top with the reserved cheddar/Parmesan cheese blend, and bake for 20-25 minutes depending on how crispy you want the edges. You can place a toothpick in the center of a scone to ensure it is baked through.
- Once out of the oven, let the scones cool for 5–10 minutes before digging in. These Sun-dried tomato sourdough scones are perfect on their own but even better with a side of garlic herb butter, or whipped cream cheese.
- Sun-dried tomato sourdough scones last 2-3 days in the refrigerator in an airtight container.
Notes
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 15-30 minutes.
- Refrigerate the dough before baking: For sun-dried tomato sourdough scones to hold their shape, I recommend refrigerating/freezing them for at least 30 minutes to an hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
