I’m wondering how many of these little scone nuggets I can convince you to try right now.
They might look like biscuits, but they’re scones. I shaped them into rounds because photographing triangles is not my strong suit.
How was your weekend? Ours was low-key: a little spring cleaning (read: mopped one floor and felt like we’d conquered the world), followed by pizza and several hours of TV. I call that wildly productive.
Also, I discovered a forgotten bag of Ghirardelli milk chocolate chips in the cupboard and ate a few (too many) handfuls around 11:30 p.m., which kept me up half the night. One handful led to late-night phone scrolling, a dive into Entourage episodes, then a Wikipedia rabbit hole that lasted until 3 a.m. I filled a page of phone notes with random tasks—like “stop sleeping with your phone”—but let’s be honest, that probably won’t happen.
Why? Because if I didn’t sleep with my phone, I wouldn’t have remembered dreaming about cherry tomato butter.
I always end up doing the same little speech: “Did you know I used to hate scones?” It’s true — I wasn’t a fan, until I discovered good scones. Properly made scones are a different story.
Right now I’m obsessed with compound butters. This cherry tomato butter is a simple favorite: softened unsalted butter mashed together with sun-dried cherry tomatoes. It’s savory, slightly sweet and utterly addictive. I want to slather it on everything.
These are hot, cheesy scones—made with provolone—that get topped with cherry tomato butter while still warm so it melts into every crevice. All butter, all the time. Need I say more?
Provolone Scones with Cherry Tomato Butter
12
to 16 scones
30 minutes
Pin Recipe
Leave a Review »
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cups cold unsalted butter, cut into pieces
- 6 ounces provolone cheese, freshly grated
- 1 cup buttermilk
cherry tomato butter
- 6 tablespoons unsalted butter
- 2 tablespoons sun-dried cherry tomatoes, chopped
Instructions
-
Preheat oven to 425°F (220°C).
-
In a large bowl, combine flour, sugar, salt, pepper, baking soda and baking powder. Cut in the cold butter with fingers, a fork or a pastry cutter until the mixture resembles coarse crumbs. Stir in the grated provolone.
-
Stir in the buttermilk until a dough forms, then use your hands to bring it together. Turn onto a lightly floured surface and knead gently three or four times.
-
Divide the dough in half and pat each half into a 7-inch round. Cut each round into 6–8 wedges. Alternatively, cut out rounds or shape into a rectangle and cut squares. Brush each scone with melted butter.
-
Bake wedges 12–14 minutes, or rounds/squares 9–11 minutes, until golden. Serve warm with the cherry tomato butter.
cherry tomato butter
-
In a bowl, mix the softened butter and chopped sun-dried cherry tomatoes until combined. Chill in the refrigerator or keep at room temperature until ready to spread.
Notes
Did you make this recipe?
I appreciate you so much!
Because of the flavor — whoa.