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  • complimentary full breakfast
  • afternoon sweets
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Sundried Tomato & Chive Scone Recipe

sundried tomato scone recipe from Rabbit Hill Inn

This fantastic 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 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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