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.
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.
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.