Savory Sundried Tomato Scones with Gouda Cheese Recipe
If you’ve only ever had sweet scones, do yourself a huge favor and make these savory sundried tomato scones with gouda cheese. Just as flaky and buttery as sweeter varieties, these scones are made with sundried tomatoes and shredded gouda cheese for a richer, umami-like savory flavor profile. They’re wonderful for breakfast or as an afternoon snack.
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.