Sun-Dried Tomato Scones with Gouda Cheese Recipe
If you’ve only ever had sweet scones, please do yourself a huge favor and make these savory sun-dried 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 savory and almost pizza-like 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 sun dried tomatoes packed in oil not patted dry
- 1 cup shredded gouda cheese regular or smoked
- ¾ cup heavy cream, cold (fridge temp) for dough
- 1 to 2 tbsp heavy cream, cold (Fridge temp) for brushing on top of scones
- Flaky sea salt like Maldon
Instructions
- 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.
- Mix the dry ingredients (flour, baking powder, salt, sugar) in a food processor.2 cups all-purpose flour, 2 ½ tsp baking powder, 1 tbsp granulated sugar, ½ tsp salt
- Add the sundried tomatoes and pulse the food processor to chop them up and mix them in with the flour.¼ cup sun dried tomatoes packed in oil
- Add the shredded cheese and blend in with the food processor.1 cup shredded gouda cheese
- Add the frozen butter to the food processor and pulse it a few times to break it up into smaller, pea-sized pieces. Be careful not to run the food processor too long or it could soften or even melt the butter.½ cup 1 stick butter, cubed and frozen
- Pour in the cream, blending just until dough just starts to form together into small pieces/clumps.¾ cup heavy cream, cold (fridge temp)
- 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.
- 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.1 to 2 tbsp heavy cream, cold (Fridge temp)
- Sprinkle the scones with flaky sea salt.Flaky sea salt
Notes
- Keep your butter and cream cold. Cold butter and cream ensure that you’ll get that soft but flaky texture.
- Try not to mix the dough too much more once the butter and cream are 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.