Savory Tomato-Basil Scones

Tomato and basil are the perfect pair in these fresh herb scones.

Savory Tomato-Basil Scones
Yield: 16 scones
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  1. 2 cups self-rising flour
  2. ¼ teaspoon salt
  3. ¼ teaspoon garlic powder
  4. ⅓ cup finely ground dehydrated sun-dried tomatoes (not packed in oil)
  5. 5 tablespoons cold butter, cut into cubes
  6. ¼ cup grated pecorino cheese
  7. ½ cup chopped fresh basil
  8. 1 cup plus 3 tablespoons heavy cream, divided
  9. 16 thin slices grape tomato
  1. Preheat oven to 425˚. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, sift together the flour, salt, and garlic powder; stir in the ground sun-dried tomatoes. Using a pastry blender, cut the butter into the flour mixture until mixture is crumbly. Stir in the pecorino and basil.
  3. Add 1 cup cream, and stir until dough is just combined. Turn dough out onto a lightly floured surface, gently knead a few times, and pat dough into a 1/2-inch-thick round.
  4. Cut the round into 16 wedges, and place wedges on the prepared baking sheet. Top each wedge with a tomato slice, and brush tops of scones with remaining 3 tablespoons cream. Bake for 6 to 8 minutes, or until golden brown. Cool on wire rack.
TeaTime Magazine
From TeaTime July/August 2009


    • All scones taste best, of course, warm from the oven. But scones, like most baked goods, are stable at room temperature. Therefore, they would not need to be refrigerated. One trick we’ve learned from our test kitchen is to mix and cut the scones and then freeze them unbaked. When you’re ready to have scones, bake just what you need for that meal. That way, you always enjoy warm scones.


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