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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!
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.
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.
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.
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.
The scones bake in the oven for a quick 12-15 minutes.
Savory Scones With Sun Dried Tomatoes, Olives And Goat Cheese
- 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
- 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.