Those Savory Scones for Easter Houseguests
I love sun-dried tomatoes and I really enjoy scones. It just seemed right to blend the two together for a morning treat. I often make them in place of cornbread and serve them with hearty chillis and stews. This week I’ll be sharing them with houseguests as we celebrate Easter. The recipe is in my cookbook and you can get a copy of the book here. The recipe is also after the photo. Scroll down to take a peek.
Asiago and Sun-dried Tomato Scones
Servings 8 large or 16 mini scones
Yvette Zuniga Jemison YDelicacies.com
We usually think of scones as sweet, not savory. This recipe is packed with shredded Asiago cheese and sundried tomatoes for a rich, tender scone. Enjoy them for breakfast with butter, jam or a drizzle of honey for an unexpected flavor pairing. Savory scones are a nice change from cornbread or rolls. Served them with soup or salad for a satisfying meal. Serve savory scones whenever you would serve cornbread or rolls…you’ll be glad you did.
2 1/2 cups all-purpose flour, plus extra for flouring surface
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup (1 1/2 sticks) unsalted butter, chilled
4 oz. Asiago cheese, grated
1/3 cup sun dried tomatoes in oil, well drained 3/4 cup sour cream
2 Tablespoons milk, plus more for brushing on top
1 large egg fresh cracked black pepper
1 Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment.
2 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper. Grate the butter into the bowl and toss to coat with flour. Blend butter into the dry ingredients by rubbing between your fingers until the mixture is crumbly.
3 Add the cheese and sun dried tomatoes and gently toss to coat with the crumbly flour mixture. Make a well in the center of the flour mixture.
4 In a small bowl whisk together the sour cream, milk, and egg. Pour into the flour well, and use your hands to gently combine just until the dough comes together. Do not over mix as this will result in tough scones.
5 For 8 large scones: On a floured surface, pat the dough into a 1-inch thick disc (8-9 inches in diameter). Transfer the disc to the prepared baking sheet.
For 16 mini scones: On a floured surface, divide the dough into two equal pieces. Pat each piece of dough into a 1-inch thick disc (about 5-inches in diameter each). Transfer the discs to the prepared baking sheet.
6 Brush dough with milk and top with fresh cracked pepper. Dust a knife with flour and cut each disc into 8 wedges, keeping the wedges touching each other in a disc shape. Bake in the preheated oven until golden brown, large scones 25-30 minutes, mini scones 20-25 minutes. Cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
7 Serve with soup or salad. Enjoy for breakfast with butter, jam or a drizzle of honey for an unexpected flavor pairing.
Baking Instruction tag and gift tags for this recipe on page 96.
Do Ahead:
BAKED OPTION: Scones can be made I day ahead. Cool completely before storing covered at room temperatur
REFRIGERATED OPTION: The prepared dough can be formed into a disc, sealed in plastic wrap and refrigerated overnight. Brush with milk. top with fresh cracked pepper and bake as directed the following day.
FROZEN OPTION: The prepared disc of dough can be frozen whole or cut into wedges.
Simply wrap in plastic wrap and place in a re-sealable freezer bag. Scone dough will keep for up to 2 months. When you're ready to bake, place on baking sheet and allow to sit at room temperature for 30 minutes, brush with milk, top with fresh cracked pepper and bake as directed.
