Sundried Tomato Scones with Gouda Cheese (Easy and Savory)
These sundried tomato scones are packed with savory flavors. They’re also super easy to make in a food processor. These scones have simple ingredients but still give you that bakery-style result at home: fluffy and tender on the inside with lightly golden and crisp exteriors. We love making these for breakfast or brunch or serving…
These sundried tomato scones are packed with savory flavors. They’re also super easy to make in a food processor. These scones have simple ingredients but still give you that bakery-style result at home: fluffy and tender on the inside with lightly golden and crisp exteriors. We love making these for breakfast or brunch or serving them as a simple and low-effort side that feels special.
Pull Up A Chair
Rachel: Every time we make these I have to remind myself they’re homemade because they taste just like they’re from a high end bakery. I’d pay good money for these. But luckily I don’t have to!
Emily: Scones feel really classy, but the secret is that they’re so easy to make, and actually kind of rustic. I’m also a savory kind of girl, so with the tomatoes and cheese, these are my favorites!
Quick Recipe Snapshot
- Why It’s Unique: savory instead of sweet like most scones, kinda taste like pizza
- Time: ~35 to 40 minutes
- Skill level: Beginner-friendly
- Texture: Fluffy on the inside, lightly crisp on the outside
- Flavor: Cheesy, savory, slightly tangy from tomato
- Best for: Brunch, snack, tea time, easy sides
- Serve with: a brunch spread with our Salmon & Bagel Breakfast Strata, a tea party along with our Lemon Vanilla Scones, or as a side along with our Creamy Zucchini Soup or Simple Green Salad
Why You Should Make This Easy Savory Scone Recipe
- No complicated steps and no fancy techniques. All you need is a food processor or a bowl and either a pastry cutter, your hands, or two forks.
- Feels impressive but is actually low effort. You only need to follow super simple steps to make these savory scones.
- Uses simple, easy-to-find ingredients. Half of the ingredients are pantry staples and the others are standard and easily sourced items.
- Flexible and easy to customize with different cheeses. If you don’t like gouda cheese, you can use parmesan, asiago, fontina, or any other hard or semi-soft cheese. Just stay away from super moist cheeses like fresh mozzarella or ricotta.
- Works at any time of day. We love to eat these sundried tomato scones at breakfast, lunch, snacktime, or even as a dinner side.
- Great entry point if you’re new to baking. If you’re not super confident in baking, these scones are a really good place to start because they’re easy to make and don’t have a super long bake time either.
Before You Start (How To Make These Even Easier)
What Ingredients Are in Sundried Tomato and Cheese Scones?
- Dry ingredients (pantry staples) – all-purpose flour, baking powder, salt
- Dairy: cold butter, cream
- Sundried tomatoes: we prefer to get the kind packed in oil for these, and no need to pat them dry. The oil will mix into the scones and add flavor.
- Gouda cheese: we used smoked gouda, but any kind will work. If you don’t like gouda, try cheddar, fontina, or pepper jack. Avoid high moisture cheeses like fresh mozzarella because they may affect the way it bakes.
How Do You Make Savory Scones?
Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper. If you haven’t already done it, cut your butter into cubes and place it in the freezer to chill for a few minutes.
Make the dough. Mix the dry ingredients (flour, baking powder, salt, sugar) in a food processor. (See the section below on how to make this without a food processor). Add the sundried tomatoes and pulse the food processor to chop them up and mix them in with the flour. Add the shredded cheese and blend in with the food processor. Blend up the cold butter by pulsing it in the food processor. Pour in the cream, blending until dough just starts to form together.
Shape and chill the scones. Dump the dough onto the counter, press it together, and lightly roll it into a round disc or rectangle about 1 inch thick. Cut the dough into wedges or squares, then wrap them tightly in plastic wrap and refrigerate for 20 to 30 minutes.
Bake the scones. Remove the scones from the plastic wrap and place them on the parchment paper lined baking sheet. Brush the tops with a small amount of extra heavy cream and bake until golden (16-18 minutes). Remove the scones from the oven. Sprinkle the scones with flaky sea salt.
A Note From Emily
“My hands tend to run warm, so I like to work quickly with the dough, but don’t stress about it either. It’s really forgiving, and you’re going to fridge it before baking anyways.”
How To Make These Sundried Tomato Scones Without A Food Processor
A food processor makes it super easy, but you can still make these without one.
We recommend grating your butter on a box grater. Keep the paper on the end of the butter and don’t worry if it’s not perfect. The small pieces of butter work into the dry ingredients quickly without having to heat up the butter too much or overwork the dough. You’ll also want to chop up the sundried tomatoes too.
Add the dry ingredients to a large mixing bowl and mix them together with a spoon, then mix in the chopped sundried tomatoes. Mix in the butter, then mix in the cream, a little at a time, until the dough comes together in a shaggy ball. Follow the same instructions for how to shape and bake the scones.
Our Tips For Savory Tomato Cheese Scones
The Best Ways To Store and Serve Tomato Cheese Scones
To keep these sundried tomato scones fresh, they should be stored in an airtight container at room temp for a couple days. They can be reheated in the microwave for 30 seconds or in a low oven for a few minutes.
These tomato and cheese scones are great on their own, but they can also be served as part of a meal:
- Breakfast: serve them with eggs, tea, and fresh fruit, like our Papaya with Lime Syrup
- Lunch: serve them alongside soup, like our Creamy Zucchini Soup
- Dinner: enjoy them on the side of a leafy salad, like our Simple Green Salad
FAQs: Sundried Tomato Scones with Gouda Cheese
Savory Sundried Tomato Scones with Gouda Cheese Recipe
Equipment
- 9 cup food processor other medium-large one (can also use a bowl, spoon/spatula, and pastry blender instead)
Ingredients
- 2 cups all-purpose flour measured using spoon & level method (~250g)
- 2 ½ tsp baking powder
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup 1 stick butter, cubed and frozen
- ¼ cup sundried tomatoes packed in oil not patted dry
- 1 cup shredded gouda cheese regular or smoked
- ¾ cup heavy cream for dough
- 1 to 2 tbsp heavy cream for brushing on top of scones
- Flaky sea salt like Maldon
Instructions
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper. If you haven’t already done it, cut your butter into cubes and place it in the freezer to chill for a few minutes.
- Make the dough. Mix the dry ingredients (flour, baking powder, salt, sugar) in a food processor. Add the sundried tomatoes and pulse the food processor to chop them up and mix them in with the flour. Add the shredded cheese and blend in with the food processor. Blend up the cold butter by pulsing it in the food processor. Pour in the cream, blending until dough just starts to form together.2 cups all-purpose flour, 2 ½ tsp baking powder, 1 tbsp granulated sugar, ½ tsp salt, ½ cup 1 stick butter, cubed and frozen, ¼ cup sundried tomatoes packed in oil, 1 cup shredded gouda cheese, ¾ cup heavy cream
- Shape and chill the scones. Dump the dough onto the counter, press it together, and lightly roll it into a round disc or rectangle about 1 inch thick. Cut the dough into wedges or squares, then wrap them tightly in plastic wrap and refrigerate for 20 to 30 minutes.
- Bake the scones. Remove the scones from the plastic wrap and place them on the parchment paper lined baking sheet. Brush the tops with a small amount of extra heavy cream and bake until golden (16-18 minutes). Remove the scones from the oven. Sprinkle the scones with flaky sea salt.1 to 2 tbsp heavy cream, Flaky sea salt
Notes
- Keep your butter cold. Cold butter ensures that you’ll get that soft but flaky texture.
- Try not to mix the dough too much more once the cream is added. Overmixing will make the scones more dense, losing the light flaky texture.
- If you have a bench scraper, use it to help you pull the edges of the dough together. You can pat it with your hands to flatten or use a rolling pin.
- Use sundried tomatoes packed in oil rather than dried. They’ll taste fresher, deeper, and the oil will add extra flavor.
- Sprinkle the scones with flaky sea salt after baking for that final little sparkle and flavor enhancer.
Final Thoughts
If you’re just getting your feet wet baking, this savory sundried tomato scone recipe is completely beginner-friendly and very impressive. We love savory baked goods and we honestly can’t stop making these. They’re just too easy and too good!
