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! | www.zagleft.com
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5 from 1 vote

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
Course: Bread
Servings: 8 scones
Author: Joanie Zisk

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.