-
Prep time
1 hour
-
Cook time
25 minutes
-
Serves
8
Author Notes
A savory scone should have a color and just solid-crisp texture, with excellent bursts of flavor! Sun-dried tomato buried in cheddar cheese hits the spot! Plus it is a great color. —Rich Altmaier
Ingredients
-
2 cups
all purpose flour
-
1 tablespoon
granulated sugar
-
1 tablespoon
baking powder
-
1/2 teaspoon
salt
-
4 ounces
weight of unsalted butter, cold!
-
3/4 cup
heavy whipping cream
-
8 ounces
weight cheddar cheese
-
4 ounces
weight sun dried tomato in oil
Directions
-
Pour the sun-dried tomato through a strainer to remove the oil. Pat dry the tomato pieces. We don't need the oil.
-
Preheat oven to 400 degrees F.
Line a baking pan with parchment paper.
-
Cube the cheese, about ¼”. Shredding causes the cheese to disappear into the mix too much!
-
In a stand mixer using the dough hook, or by hand in a large bowl, combine flour, sugar, baking powder, cheese, tomato, and salt. Add cold butter cubes. Mix to work the butter into the dry ingredients, until it resembles coarse crumbs.
-
Pour in ¾ of the heavy cream, and mix until a soft dough just forms. Add more if needed. Hold back 2 tbs.
-
Place on a lightly floured surface, knead the dough several times, until it comes together.
Roll into a 10” circle, no more than 1/2-inch thick. Too thick and the baking time goes up, to bake the inside.
-
Cut into 8 wedges and separate them. Place on the baking sheet.
Brush some cream over them.
-
Bake for 20 min, then cover with aluminum foil. Cut a narrow triangle slice from one of the wedges, to see how wet the interior remains. Bake 5-10 min more, until the interior still shows a slight dampness, until the top is firm to the touch and lightly browned.
-
Serve hot!
For left-overs, re-heat at 250 degrees for 8 minutes.
See what other Food52ers are saying.