Buttery scones combine with the intense flavor of sun-dried tomatoes in this savory breakfast option. Sun-dried tomato basil scones make the perfect accompaniment to soft scrambled eggs for a weekend brunch!
Hello again, friends! I’m beginning to think I should have called this blog “Tacos and Scones”… since the majority of my posts consist of one or the other. ?
What can I say? I love a good scone… and a good taco. In my defense, the last scone recipe I shared was back in April. Obviously I was due for another! And what a better choice than a savory option.
Before we jump into scone heaven, how was your weekend? I’m having trouble remembering what I did all weekend, so it couldn’t have been that eventful! I know it was a lot of around-the-house stuff, but the specifics are escaping me at the moment. I hope your weekend was more eventful than mine.
Now, let’s jump on into scone heaven!
Sun-Dried Tomato Basil Scones
This recipe starts out like any other of my scone recipes. Flour, a pinch of sugar, baking powder, salt, butter, and instead of cream we are using sour cream. The sour cream makes the dough super soft and adds a nice tang. The mix-ins here include parmesan cheese, fresh basil, and the star: sun-dried tomatoes.
I happen to be a huge fan of sun-dried tomatoes. That intense, sweet tomato flavor is SO good. Paired with parmesan and basil makes it even better! Combine that all into a buttery, flaky scone? Heaven, people. Pure heaven.
We enjoyed these scones with scrambled eggs all week long.. what a perfect way to start the day! They would make a fantastic addition to any breakfast or brunch, though.
Due to some internet difficulties right now, I’m going to cut this post short. Hopefully I can get it posted before I lose connection again. Technology can be SO incredibly frustrating!
Anyway, you should totally go make these scones. Sun-dried tomato basil scones are a great way to liven up your breakfast… and they are pretty simple to make, too!
Until Friday, my friends. ✌?
- 280 Grams All-Purpose Gluten-Free Flour
- 1 Teaspoon Xanthan Gum, omit if your blend contains it
- 1 Tablespoon Sugar
- 2 Teaspoons Baking Powder
- ¾ Teaspoon Salt
- ½ Cup Freshly Grated Parmesan Cheese, divided
- 2 Tablespoons Finely Chopped Fresh Basil
- 1 Stick Unsalted Butter, cut into small cubes and kept cold
- 1 Egg, lightly beaten
- ½ Cup Sour Cream
- ½ Cup Oil-Packed Sun-Dried Tomatoes, drained and chopped
- Melted Butter, for brushing
- In the bowl of a stand mixer, combine the flour, xanthan gum (if using), sugar, baking powder, salt, all but 2 tablespoons of the parmesan cheese, and basil. Mix with the paddle attachment until just combined.
- Add in the butter cubes and mix on low speed until the butter breaks up and the dough resembles coarse crumbs. Add in the egg, sour cream, and sun-dried tomatoes. Mix the dough until it’s just combined. It should be soft and not too sticky.
- Turn the dough on a floured surface and press into a 1-inch thick disk. Cut the scones into 8 wedges and place on a parchment-lined baking sheet. Transfer the scones to the fridge to chill while you preheat the oven.
- Preheat the oven to 425º.
- Once the oven is preheated, remove the scones from the fridge and brush with melted butter. Sprinkle the remaining 2 tablespoons of parmesan cheese over the top and bake the scones for 18-20 minutes, or until golden brown.
- These scones are best served warm, but cooled leftover scones can be reheated in a low oven until warmed through.
- In the bowl of a stand mixer, combine the flour, xanthan gum (if using), sugar, baking powder, salt, all but 2 tablespoons of the parmesan cheese, and basil. Mix with the paddle attachment until just combined.
- Add in the butter cubes and mix on low speed until the butter breaks up and the dough resembles coarse crumbs. Add in the egg, sour cream, and sun-dried tomatoes. Mix the dough until it’s just combined. It should be soft and not too sticky.
- Turn the dough on a floured surface and press into a 1-inch thick disk. Cut the scones into 8 wedges and place on a parchment-lined baking sheet. Transfer the scones to the fridge to chill while you preheat the oven.
- Preheat the oven to 425º.
- Once the oven is preheated, remove the scones from the fridge and brush with melted butter. Sprinkle the remaining 2 tablespoons of parmesan cheese over the top and bake the scones for 18-20 minutes, or until golden brown.
- These scones are best served warm, but cooled leftover scones can be reheated in a low oven until warmed through.
Anu - My Ginger Garlic Kitchen says
These buttery scones look so divine, Keri. Sun-dried tomatoes and basil sound like a great combo. Indeed they would make a perfect weekend brunch.
Anu – My Ginger Garlic Kitchen recently posted…How To Make Strawberry Panna Cotta | Video Recipe
Mary says
I’m a sucker for Sun Dried Tomatoes! Of course I’ve never had or have even seen a sun dried tomato scone but I know I would love it. You should call this blog tacos and scones lol. Slow weekends are the best in my opinion 🙂
Geraldine says
Hi will these scones freeze well?
Thanks
Ger
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