Sun Dried Tomato Basil and Black Pepper Scones
Infused with the bold flavors of sun-dried tomatoes, fresh basil, and a kick of black pepper, these Sun Dried Tomato Basil and Black Pepper Scones are a savory twist on a classic treat. Perfectly flaky and golden, these scones are brought to life with the addition of rich, buttery dough and optional parmesan cheese for an extra layer of indulgence. Quick to prepare in just 15 minutes and baked to perfection in 20, they are an ideal choice for brunch, a flavorful snack, or a unique accompaniment to soups and salads. Serve them warm for the ultimate aromatic experience, and watch as these deliciously savory scones steal the show.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 0.5 cup unsalted butter (cold, diced)
- 0.5 cup sun-dried tomatoes (chopped)
- 0.25 cup fresh basil (chopped)
- 0.75 cup heavy cream (plus extra for brushing)
- 1 egg (lightly beaten)
- 0.25 cup grated parmesan cheese (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and black pepper.
Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped sun-dried tomatoes and basil, ensuring they are evenly distributed throughout the mixture.
In a measuring cup or small bowl, combine the heavy cream and the lightly beaten egg. Pour this mixture into the dry ingredients and stir gently until a dough forms. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick and 7-8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving space between each one.
Brush the tops of the scones lightly with additional heavy cream. If desired, sprinkle with grated parmesan cheese for an extra savory touch.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and baked through.
Remove from the oven and allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 61.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 346 mg | 27% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4153 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
