Sundried Tomato & Chive Scone Recipe

981254_10151683795165791_713233595_oThis delicious savory scone recipe often appears on our breakfast buffet.  By popular request, Pastry Chef Phyllis is sharing the recipe.  This versatile scone recipe is a real keeper!  You can enhance it with a variety of flavorings (sweet or savory) and modify options (such as nuts, seeds, cheese, other dried fruits, etc).  This easy scone mix recipe yields 8 scones.  Have parchment paper on hand.



2 cups flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup finely chopped sundried tomato

¼ cup chopped chives or scallions

¼ cup cold butter, cut in cubes

½ cup buttermilk

1 egg

Egg wash

Method:   Pre-heat oven to 375 degrees. Have parchment paper on hand.

  • Sift flour, baking powder, baking soda, and salt into a bowl. Toss in chives & tomato
  • Add butter cubes into flour mixture & work lightly info flour
  • In a small bowl, mix buttermilk & egg together. Add to flour mixture and knead until combined
  • Flour your hands and pat the dough into a 7-8” circle on a parchment lined baking pan.
  • Cut into 8 wedges.
  • Brush scones with some egg wash.
  • Bake 15-17 minutes at 375 degrees until golden color & toothpick comes out clean.
  • Cool on rack. Re-cut wedges. Serve warm. Or freeze.

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