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Dress up brunch or dinner with a batch of Buttery Scones Made with Sun-dried Tomatoes, Kalamata Olives and Crumbled Goat Cheese.  These savory scones are tender, flaky and delicious!

A buttery scone with sun-dried tomatoes, kalamata olives and crumbled goat cheese on a small plate with a batch of scones on a large plate in the background

When I was first learning how to cook, the thought of making scones scared me to death.  I had only enjoyed rich and buttery scones from bakeries or from very nice coffee shops and I thought they would be so difficult to make.  When I finally decided to sit down and make scones, I took the entire afternoon off to make sure I had plenty of time.  I set out my ingredients, rolled up my sleeves and went to work.  To my surprise, I quickly discovered that the scones were ready in virtually no time at all.  I had to laugh at how easy they were to make.  It just goes to show that most recipes that seem a little scary at first are most often the easiest of all.

Honestly, if you can make a batch of biscuits, you can certainly make a wonderful batch of scones.

Eight buttery scones made with sun-dried tomatoes, kalamata olives and crumbled goat cheese on a baking pan

Most of the scones I make tend to be on the sweeter side.  I’m usually making a batch for Sunday brunch or a leisurely Saturday morning breakfast.  My family loves my White Chocolate Macadamia Nut Scones and when I can find beautiful fresh raspberries, my Berries and Cream Scones are always a hit.  The other day, however, I decided to make a batch of savory scones with the kalamata olives I had leftover from my Caponata.

Six scones made with sun-dried tomatoes, kalamata olives and crumbled goat cheese on a large plate next to a stick of butter on a butter dish with a small butter knife

My thoughts were that we could enjoy the scones with dinner that evening.  I wanted something a little different than dinner rolls.

These scones started with the same ingredients all of my scone recipes start with; flour, baking powder, salt, baking soda, a little sugar, milk, an egg  and butter.  A basic recipe, and from there, all sorts of other ingredients can be added in.

For these savory scones, I added the chopped kalamata olives and some chopped sun-dried tomatoes.  I also added in crumbled goat cheese, also known as chèvre, and crushed black pepper.

A closeup of a scone made with sun-dried tomatoes, kalamata olives and crumbled goat cheese on a small plate

Savory scones are seriously the way to go.  They’re a delightful change from a typical dinner roll.  One bowl and no fuss.  They’re such a wonderful addition to an afternoon or evening meal.

These scones are buttery and delicate.  They’re soft and fluffy on the inside with a golden crispy topping on the outside.  The tangy goat cheese, along with the salty kalamata olives and the creamy goat cheese go wonderfully together.

Three scones made with sun-dried tomatoes, kalamata olives and crumbled goat cheese stacked on top of each other on a small plate

The scones bake in the oven for a quick 12-15 minutes.

Enjoy! 


Savory Scones With Sun Dried Tomatoes, Olives And Goat Cheese

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 scones
Dress up brunch or dinner with a batch of buttery scones made with sun-dried tomatoes, kalamata olives and crumbled goat cheese.  These savory scones are tender, flaky and delicious!

Ingredients 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 1/2 cup cold butter, cut into small pieces (1 stick)
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup goat cheese, crumbled

Instructions 

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat.
  • In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  • In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
  • Gently fold in the sun-dried tomatoes, the olives and the goat cheese.
  • Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch
  • circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
  • Cut the dough into 8 wedges.
  • Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  • Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
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31 Comments

  1. Love savory scones! The combination of tomatoes, olives, and goat cheese sounds great!