Sun Dried Tomato and Chive Scones

introduction

As I walked into the kitchen, the delightful aroma of baked goods welcomed me. Upon the counter sat a batch of freshly made scones, golden and flaky, each one bursting with the tangy richness of sun-dried tomatoes and the fresh bite of chives. This recipe has become a family favorite, perfect for brunch gatherings or just a cozy afternoon at home. Each bite takes me back to warm mornings spent brewing tea and chatting with loved ones. What makes these scones special is their perfect balance of savory flavors, making them a delicious treat that can brighten anyone’s day.

why make this recipe

You should try making Sun-Dried Tomato and Chive Scones because they are easy and quick to prepare. These scones offer a unique twist on the traditional recipe, combining rich flavors that work well for any meal. They are perfect for breakfast, a snack, or served alongside soup or salad. The combination of sun-dried tomatoes and fresh chives brings a burst of flavor that will impress anyone you share them with. Plus, your home will smell amazing while they bake!

how to make Sun Dried Tomato and Chive Scones

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh chives, chopped
• 3/4 cup milk
• 1 egg, beaten (for brushing)

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter and mix until the mixture resembles coarse crumbs.
4. Stir in the sun-dried tomatoes and chives.
5. Gradually add the milk, mixing until a soft dough forms.
6. Turn the dough out onto a floured surface and knead gently.
7. Pat the dough into a circle about 1 inch thick and cut into wedges.
8. Place the scones on the prepared baking sheet and brush the tops with beaten egg.
9. Bake for 15-20 minutes or until golden brown.
10. Allow to cool slightly before serving.

how to serve Sun Dried Tomato and Chive Scones

These scones are best served warm. You can enjoy them plain, or with a bit of butter or cream cheese spread on top. They also pair wonderfully with a hot cup of tea or coffee. Whether you serve them at a brunch or as a snack, they will be a hit!

how to store Sun Dried Tomato and Chive Scones

To store leftover scones, let them cool completely and place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months.

tips to make Sun Dried Tomato and Chive Scones

• Make sure your butter is very cold to get the best texture.
• Avoid over-kneading the dough, as this can make the scones tough.
• Feel free to experiment with other herbs or cheeses to add variety.

variation

You can add a bit of grated cheese, such as cheddar or feta, for an extra flavor boost. Chopped olives can also be a great addition if you enjoy that taste.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a higher water content, which may affect the dough. If you use fresh tomatoes, make sure to remove the seeds and excess moisture.

Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the fridge for up to 2 days before baking.

Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free flour mix, but make sure to check if it has a binding agent for the best results.

Sun-Dried Tomato and Chive Scones

Deliciously flaky scones bursting with the flavors of sun-dried tomatoes and fresh chives, perfect for brunch or a cozy afternoon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup cold butter, cubed Use very cold butter for best texture.
• 3/4 cup milk
• 1 large egg, beaten For brushing the tops.

Flavor Ingredients

• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh chives, chopped

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter and mix until the mixture resembles coarse crumbs.
4. Stir in the sun-dried tomatoes and chives.
5. Gradually add the milk, mixing until a soft dough forms.
6. Turn the dough out onto a floured surface and knead gently.
7. Pat the dough into a circle about 1 inch thick and cut into wedges.
8. Place the scones on the prepared baking sheet and brush the tops with beaten egg.

Baking

1. Bake for 15-20 minutes or until golden brown.
2. Allow to cool slightly before serving.

Notes

Best served warm, enjoy plain or with butter or cream cheese. Pairs well with tea or coffee. For storing, let them cool completely and keep in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze for longer storage.