Soft and perfectly flaky, these Smoked Cheddar Sun-Dried Tomato Scones feature tangy sundried tomatoes and a lightly smokey finish from the smoked cheddar cheese.
While I love sweet scones like my Triple Chocolate Scones, Pumpkin Spice Scones, or Blueberry Brown Butter Scones, savory scones also have a strong hold on my heart! Like my Jalapeño Cheddar Scones, these sun-dried tomato scones have shredded cheese inside which imparts flavor and helps create more stunning flaky layers.
For other savory scones and biscuits, be sure to try my Cheddar Garlic Butter Biscuits or Ham & Pineapple Scones next! For more sweet scones, these flavorful Gingerbread Scones with Maple Glaze or Brown Butter Chocolate Chunk Scones!
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⭐️ Why You Need to Make This Recipe
- Texture - Soft and tender like a good scone should be with a pleasant flakey texture.
- Flavor - The tangy sun-dried tomatoes go well with the smokey cheese in the scone which is slightly sweeter than a biscuit.
- Serving - These scones are great served on their own while still warm or serve with a pot of soup or chili!
🧈 Ingredients
Here are the ingredients needed to make these smoked cheddar sun-dried tomato scones.
Ingredient Notes
- Cold Butter - The butter needs to be cold from the refrigerator (not frozen) to be able to work it into the dough properly. I use salted butter in most of my baking but unsalted would work too with ½ teaspoon of salt added to this recipe.
- Milk - Any kind of milk would work. I typically use whole milk.
- Smoked Cheddar - Any kind of smokey cheddar would work, I use one from Costco. Shred the cheese and then measure 1 cup of shredded cheese to add to the recipe. I think you could use smoked gouda or regular sharp cheddar instead of smoked.
- Sun-dried Tomatoes - If using sun-dried tomatoes in oil, drain and pat the tomatoes dry with a paper towel to get off the excess oil. Chop the tomatoes if they are large.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, baking powder, sugar, and dried basil. Add the cold cubed butter.
Step 2: Work the butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.
Step 3: Stir in the chopped sun-dried tomatoes and shredded cheese.
Step 4: Whisk together the milk and egg.
Step 5: Mix the combined wet ingredients into the bowl, turn the mixture onto a clean countertop, and gently knead together.
Step 6: Separate the dough into 3 equal portions and form into rounds 3 inches in diameter and 1 inch thick. Cut each round into quarters to get 12 scones.
Step 7: Arrange the scones on a baking sheet lined with parchment paper, leaving room between each scone for spreading.
Step 8: Bake in a preheated oven for 12-16 minutes or until golden. Serve while still hot.
💡 Top Tip
You could also make 24 mini scones by separating the dough into 6 portions and cutting them into quarters. Bake for a shorter amount of time (8-12 minutes).
❓ Recipe FAQs
Scones are always best made with real butter for good flavor and texture; not margarine, shortening, or any liquid oil.
All-purpose flour is a good flour to make a fluffy scone.
The butter should be very gold and hard from the refrigerator, cut into small cubes. Avoid butter that is frozen solid because it will be hard to work into the dough.
Scones are best served fresh on the day they were baked but you may keep leftovers in an airtight container at room temperature for up to 3 days.
🧀 More Savory Recipes
Looking for other savory recipes? Try these:
If you tried these Sun-Dried Tomato Smoked Cheddar Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Smoked Cheddar Sun-Dried Tomato Scones
Equipment
- baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- pastry cutter
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated white sugar
- ½ teaspoon dried basil
- ¾ cup cold salted butter, cubed *
- ½ cup milk
- 1 egg
- 1 cup shredded smoked cheddar cheese
- ½ cup sun-dried tomatoes * chopped into small pieces
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, sugar, and dried basil together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the shredded cheese and sun-dried tomatoes.
- Whisk together the milk and egg in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and gently knead the mixture until it comes together. Do not over-mix!
- Separate the dough into 3 equal portions and form into rounds 3 inches in diameter and 1 inch thick. Cut each round into quarters to get 12 scones. Place them on the prepared baking sheet. Bake in the preheated oven for 12-16 minutes or until golden brown.
- Let the scones cool on the baking sheet. Enjoy!
Notes
- Add ½ teaspoon of salt if using unsalted butter.
- If using sun-dried tomatoes in oil, drain and pat the tomatoes dry with a paper towel to get off the excess oil.
Taryn
I've been wanting to make these for forever, and I finally had the ingredients! Yum, they are sooo good. I mean, how could you possibly go wrong when cheese and sun-dried tomatoes are involved?? They would be amazing served alongside a pot of homemade soup, but they are scrumptious by themselves as well! Thanks for another great recipe!
Naomi
Oh yes, I really love these scones, too! Great idea!!
Thank you so much, Taryn!
Naomi
Noel White | Beautiful Things
mmmm....these look SO yummy! I'll have to try them out!
Naomi
Thank you so much, Noel!