Savory Scones With Sun Dried Tomatoes, Olives And Goat Cheese
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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 scones
- 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.