Move Over, Focaccia

You know that saying that (hu)man(s) cannot live on bread alone? There are days, maybe even weeks, in which I think I might be the exception. I adore bread and love making it as a stand-alone item to be enjoyed as snacks and light meals, but also as a comforting part of everything from breakfast to dinner. And when you have something as lovely as scones, which can be on the table in less than an hour, there are few excuses not to have a plate like this sitting on the table during mealtime:

Those are sun-dried tomato scones and they taste even better than they look. Imagine a tender crumb infused with the flavors of herbs and tangy tomato and you're just about there. They are amazing alongside your favorite breakfast and brunch dishes, but also paired with hearty pasta dishes and even main dish salads. And no one is going to complain if one of these is sitting next to the bowl of soup you call dinner:

I used the kind of tomatoes that are packed in oil, but you could also use the kind that are soft and packed like dried apricots. The dough might be a little dry; you could add a tablespoon or two of plain yogurt to offset that. I like the oil-packed tomatoes because they also had some herbs and a bit of garlic in them, so the flavor of my scones was even a bit more complex. And, given that I was asking them to play a particularly flexible role in more than one meal, it seemed appropriate to give them a little more to tempt those around the table. Enjoy!

Sun-dried Tomato Scones

  • 2 3/4 c. flour
  • 1 T. baking powder
  • 1 T. granulated sugar
  • 1 T. dried thyme
  • 1/2 tsp. salt
  • 5 T. cold butter, cut into small cubes
  • 2 T. sliced green onions
  • 1/3 c. chopped sun-dried tomatoes (I used the kind stored in oil)
  • 1/4 c. grated Parmesan cheese
  • 1 c. milk
  • 1 egg

Preheat the oven to 400° F.

Whisk together the first 5 ingredients (flour through salt) to combine. Using your fingers, pinch and rub the cold butter into the flour mixture until it resembles coarse crumbs.

Stir in the remaining ingredients to form a soft dough. Pat the dough out into a circle that is about 1-inch thick. Using a rubber spatula, cut the dough into 8 even triangles and set on a baking sheet covered with parchment paper or a silicone baking mat. Bake the scones for 18-24 minutes or until they are firm to the touch. Remove from the baking sheet to a serving plate. Serve warm or at room temperature.

  • Yields: 8 scones
  • Preparation Time: 40 minutes

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