Description
Delicious and flaky scones infused with cheesy goodness and sun-dried tomatoes, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup milk
- 1 egg (optional, for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the flour, baking powder, and salt. Whisk until well mixed.
- Add the cold, cubed butter to the dry ingredients and mix until it resembles coarse crumbs.
- Stir in the shredded cheese and chopped sun-dried tomatoes. Pour in the milk and stir until just combined.
- Turn the dough onto a floured surface, knead gently, and pat into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter.
- Place on a baking sheet lined with parchment paper. Brush with beaten egg if desired. Bake for 15-20 minutes or until golden brown.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate or freeze wrapped scones.
- Reheat in the oven at 350°F (175°C) for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: scones, cheesy, sun-dried tomatoes, baking, breakfast