Friday, August 21, 2015

Cheddar and Sun-dried Tomato Scones

Scones are a wonderfully versatile treat, and the same basic recipe can be customized for a wide range of both savory and sweet flavors. We have been exploring several variations of our base recipe, including (cranberry-orange, cardamom-pistachio-rose, and spinach-feta). For another savory flavor, I took a stab at recreating a version of Red Lobster’s Cheddar Bay biscuits in scone form, and for a little extra flair, I threw in some sun-dried tomatoes.


Ingredients: (makes ~16 scones)
~2¼ cups flour (I used ⅔ cup whole wheat, the rest all-purpose)
~3.5 tsp baking powder
5 TBSP unsalted butter
~1½ TBSP sugar
~1 cup buttermilk (you can make buttermilk by stirring together ~1 TBSP vinegar or lemon juice and 1 cup milk - I used skim - then letting it sit for about 5 minutes)

~2 cups shredded sharp cheddar cheese
~½ cup sun-dried tomatoes, roughly chopped
~1 TBSP garlic powder (or minced garlic)
~2 TBSP dried chopped parsley (but can also use fresh)
~¼ tsp cayenne pepper (optional)


Preheat oven to 425 F. In a large bowl, sift together flour and baking soda. Cut in the butter, rubbing it into the flour mixture with your fingers until you get a crumbly mixture.
Mix in sugar, cheese, and tomatoes. Add the buttermilk slowly (reserve a couple tablespoons for brushing the scones) and mix until everything comes together. Do not knead the dough, though.
On a floured surface, roll the dough out into a square-ish shape about an inch thick. Cut into about 16 pieces and place on a greased or parchment-lined cookie sheet. Be sure to leave a little space between the scones as they will grow a bit during baking. Brush the tops and sides of the scones with the reserved buttermilk.
raw baked.jpg

Bake 12-15 minutes until golden-brown and the cheese starts bubbling out. Let cool before digging in!



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More savory scones! Inspired by Red Lobster's Cheddar Bay Biscuits.
Posted by The Cooks of Cake and Kindness on Friday, August 21, 2015

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