Sun-Dried Tomato, Basil and Black Pepper Scones

The scent of baking bread always takes me back to my grandmother’s kitchen. She wasn’t much for sweets, but her savory bakes were legendary. I remember her sun-dried tomato scones, studded with fragrant basil and a generous crack of black pepper. Their rustic charm and bold flavors were a delightful counterpoint to the usual sugary fare, a perfect accompaniment to a simple soup on a chilly evening. To this day, the aroma of these scones conjures up images of her warm kitchen and her even warmer smile.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 8
• Yield: 8 scones
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 – 1 teaspoon cracked black pepper (adjust to your preference)
• 3 tablespoons minced fresh parsley
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
• 1/3 cup butter, cold and cut into small cubes
• 1/2 cup sun-dried tomatoes packed in oil, well drained and finely chopped
• 1/2 cup milk (dairy or non-dairy)
• 1 egg, slightly beaten (or 2 tablespoons of milk for egg-free version)
• Olive oil or melted butter, for brushing

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pastry blender or fork
• Baking sheet
• Knife or pastry cutter

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center.

2. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, black pepper, parsley, and basil. This ensures all the dry ingredients are evenly distributed.

3. Add the cold butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse cornmeal. The smaller the butter pieces, the flakier your scones will be. Work quickly to keep the butter cold.

4. Stir in the finely chopped sun-dried tomatoes. Ensure they are well distributed throughout the flour mixture.

5. In a separate bowl, whisk together the milk and egg (or just the milk if skipping the egg).

6. Pour the milk and egg mixture into the dry ingredients. Stir until just moistened. Be careful not to overmix, as this will result in tough scones. A few streaks of flour are perfectly fine at this stage.

7. Lightly flour a clean surface. Gently turn the dough out onto the floured surface.

8. Gently knead the dough 8 to 10 times, just enough to bring it together.

9. Pat the dough into a 6-inch circle on an ungreased baking sheet. Use a knife or pastry cutter to cut the circle into 8 wedges.

10. Slightly separate the wedges on the baking sheet to allow for even baking.

11. Bake for 15-20 minutes, or until the scones are golden brown. Keep a close eye on them, as baking times can vary depending on your oven.

12. Remove the scones from the oven and immediately brush with olive oil or melted butter. This adds flavor and a lovely sheen.

13. Let the scones cool slightly on the baking sheet before serving.

Expert Tips & Tricks

• Keep your butter cold! This is crucial for creating flaky scones. You can even chill the flour mixture and your mixing bowl beforehand.
• Don’t overmix the dough. Overmixing develops the gluten in the flour, resulting in tough scones. Mix until just combined.
• For extra flavor, try adding a pinch of garlic powder or onion powder to the dry ingredients.
• If you don’t have fresh basil, dried basil works perfectly well. Just remember that dried herbs have a more concentrated flavor, so use a smaller amount.
• Make ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
• To fix dry scones: If your scones come out dry, it’s likely due to overbaking. Try reducing the baking time slightly in your next batch. You can also brush them with a little extra butter or olive oil after baking to add moisture.

Serving & Storage Suggestions

These sun-dried tomato, basil and black pepper scones are delicious served warm with butter, cream cheese, or alongside a bowl of soup or stew. They also make a wonderful addition to a brunch spread.

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. To reheat frozen scones, simply thaw them at room temperature and then warm them in a low oven or microwave. A brief warming in the oven will help to restore the crisp exterior.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	297 kcal	15%
Total Fat	13.5g	17%
Saturated Fat	7.4g	37%
Cholesterol	61mg	20%
Sodium	514mg	22%
Total Carbohydrate	38g	14%
Dietary Fiber	2g	7%
Sugars	2g	4%
Protein	7g	14%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan scones: Substitute the butter with a vegan butter alternative, use plant-based milk, and omit the egg, adding an extra tablespoon or two of milk to compensate for the moisture.
• Gluten-free scones: Use a gluten-free flour blend designed for baking, and consider adding a teaspoon of xanthan gum to help bind the ingredients.
• Cheese scones: Add 1/2 cup of shredded cheddar cheese or Parmesan cheese to the dry ingredients for a cheesy twist.
• Different herbs: Experiment with different herbs like rosemary, thyme, or oregano.
• Spicy scones: Add a pinch of red pepper flakes to the dry ingredients for a little heat.
• Seasonal tomatoes: If sun-dried tomatoes are not available, you can use roasted cherry tomatoes or diced fresh tomatoes (make sure to drain them well).

FAQs (Frequently Asked Questions)

Q: Can I use salted butter instead of unsalted?
A: Yes, you can, but reduce the amount of salt you add to the dry ingredients to 1/4 teaspoon.

Q: What if I don’t have any fresh herbs?
A: Dried herbs work well as a substitute. Use half the amount specified for fresh herbs.

Q: How can I prevent my scones from being too dry?
A: Avoid overbaking them. Check for doneness by inserting a toothpick into the center; it should come out clean.

Q: Can I freeze the scone dough before baking?
A: Yes, you can freeze the unbaked scone wedges for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: My scones didn’t rise very much. What did I do wrong?
A: Make sure your baking powder is fresh and that you haven’t overmixed the dough.

Final Thoughts

These Sun-Dried Tomato, Basil and Black Pepper Scones are a delightful departure from the ordinary, a savory treat that’s both satisfying and flavorful. I encourage you to try this recipe and experience the joy of baking something truly special. Feel free to experiment with different herbs and cheeses to create your own signature scone. Share your creations with friends and family, and let me know what you think! These scones pair beautifully with a creamy tomato soup or a crisp green salad. Enjoy!