Savoury Scones with Sun Dried Tomatoes and Cheese

I tend to attract people that love food just as much as I do. At both of the places that I last worked, I made some great friends and in a lot of cases, that was based on our shared love for food.

For a while I sat next to a man who had spent his younger years in the hospitality industry. He was trained in silver service and had worked around the world in some rather fancy hotels. He had not only served some pretty famous people, but also got to meet a lot of amazing chefs. I assure you he got to eat plenty of that food too and we would often find ourselves talking for hours about food before we realised we better get back to work.

I also became good friends with three lovely ladies at my last job and all three of them love food and love cooking. One of them shared my love for eating mango skins (try it, they are delicious) another is the only person who has made quinoa actually seem tasty to me and the third not only taught me a little about South African cooking, but also gave me a fantastic sweet scone recipe.

I continue to make sweet scones her way with cream and lemonade instead of butter and sugar and I adapted her recipe for some savoury scones that I recently made for our picnic in the park.

I got lots of lovely compliments on these scones, but I assure you that I haven’t been able to make scones as amazingly good as hers, but I like that. It means that whenever I make scones I always think of her and my other foodie friends from all over the place :)

      semi sun dried tomatoes

I’ve recently rediscovered semi sun dried tomatoes. I love the herbs and olive oil that they come marinating in and those flavours work really well in these scones.

 

cheese

You can use any melty cheese. I just used a basic mild cheddar, but something sharp would be good too.

 

 sodaandcream

Using cream is so much easier than cutting cold butter into the flour and the bubbles in the soda water (or lemonade for a sweet version) help with ensuring your scones rise really well each time.

 

glaze

FYI: It’s really hard dealing with sticky dough and taking photos at the same time, hence no rolling out photos. I’m sure you get the idea though.

The light glaze from the egg and milk isn’t a must, but it does ensure a lovely golden colour from the oven.

 

golden

They only need a quick bake in the oven – around 12 minutes. Be careful not to over bake them as this will dry them out.

 

savoury scones

So fluffy I’m gonna DIE. 

 

Savoury Scones with Sun Dried Tomatoes and Cheese

 

Ingredients – Makes around 16 scones

  • 4 cups of self raising flour plus extra for dusting
  • 1½ tsp baking powder
  • ½ tsp sea salt flakes
  • ½ cup of grated cheddar cheese
  • ½ cup of finely chopped semi sun dried tomatoes
  • 1 cup of chilled soda water
  • 1 cup of chilled cream. Fresh or UHT both work well
  • 1 egg
  • 1 tbs milk

 

Directions

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Mix together the flour, baking powder, salt, cheese and tomatoes.
  3. Make a well in the centre and pour in the soda water and cream.
  4. Using a knife, mix together until a sticky dough forms. Turn out onto a lightly floured surface and very lightly knead to bring together completely. Make sure you do not over work the dough, knead just enough to bring it all together.
  5. Roll out or push down the dough to about a 2 cm height, then using a scone cutter or a glass, cut out circles and place them onto the lined baking tray.
  6. Lightly whisk the egg and the milk and use this to glaze the top of each scone.
  7. Bake for around 12 minutes or until the tops are golden.
  8. Great served warm or cold, spread with butter. Scones keep well in a sealed container overnight.

 

savoury scones with sun dried tomatoes and cheese

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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