Sun Dried Tomato Scones Recipe (2024)

May 24, 2018 By Monika Last Updated August 2, 2022 20 Comments

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These Sun Dried Tomato Scones come with cheese for more savouriness and asparagus for an added flavour twist. Made with buttermilk they are crispy on top and light and fluffy on the inside. Easy to make and ready in 30 minutes!

These delicious savoury Sundried Tomato Scones are made with fresh asparagus for more colour, flavour and texture. Both preparation as well as cooking times are very quick so these scones can accompany even a weeknight meal.

You won't need to add jam or butter (as with 'sweet scones') or any other ingredient as these savoury scones with sun-dried tomatoes are full of flavour (as well as goodness) and delicious on their own.

If you love savoury flavours in scones try these cauliflower cheese sconesas well as carrot scones.

Sundried tomato scones ingredients and substitutions

Sundried tomatoes: add intensity of flavour.
Asparagus: choose firm, bright green asparagus that's not too thick (it also added a delicious twist to these egg muffins).
Buttermilk: use kefir instead if preferred.
Butter.
Flour.
Baking powder.
Dried herbs: use Italian or herbes de Provence.
Cheese: use mature cheddar or similar.
Egg.

How to make sundried tomato scones

Preheat the oven to 425 F/ 220 C/200C fan/ gas mark 7. Line a large baking sheet with parchment paper and set aside.

1.Prepare dry mixture: Sift the flour, baking powder and salt into a large bowl.

2. Prepare wet mixture: In another bowl whisk together the egg and buttermilk until smooth.

3. Add butter: To the flour mixture add the butter and rub with your fingertips until the mixture has the consistency of breadcrumbs. Stir in the herbs.

4. Combine ingredients: Add the egg mixture and stir then add the sundried tomatoes, asparagus and cheese and stir to combine.

5. Make dough: Knead very briefly to bring all the ingredients together then transfer the dough to a lightly floured surface. Fold the dough over 2-3 times then roll out to a thickness of about 3cm/1.2'' (no less).

6. Cut out scones: Using a 5-6cm/2-2½'' pastry cutter (use the smooth edge) cut out rounds by firmly pressing down once (do NOT twist your pastry cutter) for each round. Bring together leftover dough, roll out again and cut out more scones. You should have a total of 10 scones.

7. Bake: Transfer the rounds to your baking sheet without overcrowding it (work in batches if you have to). Brush the tops with a little milk (buttermilk or egg) and bake in the upper part of the oven for 12-15 minutes or until lightly browned on top (see *Notes below).

8. Remove the scones from the oven and place on a cooling rack.

Serving suggestions

These sun-dried tomato scones with cheese can be served on their own as a snack, perfect for a picnic basket or in a lunchbox. They are delicious with cream cheese, salmon or tuna spread. They are also perfect to serve with tomato-based soups including creamy tomato lentil soup and tomato zucchini soup.

Top tips

Do NOT overwork the dough (or your scones won't have a good rise). Knead only as long as is needed to bring together all the ingredients.
Roll out the dough to no less than 3cm/1'' in thickness (to make sure your scones have a good rise).
Use a 5-6cm/2-2.5'' cookie cutter (use the smooth edge of the cutter). Press it into the dough firmly once without twisting it.
Make sure you weigh the asparagus AFTER you've snapped off the woody ends (they are usually about 2 cm/1'' long). Then simply chop the asparagus spears into 1cm (½'') pieces and make the scones.
I prefer to bake these scones in the upper part of the oven but if you have a fan-assisted oven bake them in the centre. Bake until they are nicely browned on top (13-17 minutes, depending on your oven and personal taste).
You can serve these savoury scones slightly warm or cooled (they get crunchier as they cool which I really like).
It's better to break the scone with your hands rather than cutting it with a knife.
Store in a paper bag (so they retain their crunch) for up to 2 days.
Freeze in an airtight container for up to 3 months.

What else can I do with sun-dried tomatoes

Make a sundried tomato pesto.
Add it to other savoury bakes: I've also used it in my soda bread recipe.
Use it in casseroles for more depth of flavour: examples include lentil ragu and turkey bolognese sauce.
Add it to sandwiches or turn into a spread by pureeing along with cream cheese.

Other savoury bakes to try

Cauliflower Muffins with Cheese and Chives
Fluffy Cornmeal Muffins with Sweet Corn
Sun Dried Tomato Soda Bread with Cheese

Check out also this collection of easy vegetable breakfast recipes.

Keep in touch!

If you made these sun dried tomato scones I'd love to know what you thought. Let me know in the comments below, thanks:)

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