Sun-dried tomato scones are the ideal treat for a relaxed weekend morning.
Light and fluffy with a crunchy sugar crust and pockets of tangy sun-dried tomato, these scones are irresistible. Spread warm slices with butter or drizzle with honey for a sweet-and-savory bite that keeps you coming back for more.
Scones have long been a favorite in my baking repertoire — from classic sweet versions like cinnamon chip to savory variations. The basic scone dough is incredibly versatile: chocolate chips, dried fruit, cheese, roasted red peppers and, of course, sun-dried tomatoes all work beautifully.
These sun-dried tomato scones were inspired by a café favorite and updated for home baking. Coarse sugar on the baking sheet and sprinkled on top creates a caramelized, crunchy texture on both the bottoms and tops — a delightful contrast to the tender crumb inside.
Just maybe not all at once…
Sun-dried tomatoes add a wonderful sweet-tart chew and elevate simple baked goods with bright, concentrated flavor. I prefer the oil-packed variety: drain, pat dry and dice before folding them into the dough so they don’t add excess moisture but still release their flavor as the scones bake.
Along with the tomatoes, a little fresh rosemary adds an aromatic, savory note that pairs well with the subtle sweetness from the coarse sugar. The result is a scone that feels indulgent but balanced — not dry, fluffy, and full of flavor.
These scones are perfect for breakfast, brunch, a weeknight snack, or any time you want something comforting and flavorful. Serve warm for the best texture and enjoy with softened butter, honey, or your favorite savory spread.
Sun Dried Tomato Scones
Sun Dried Tomato Scones
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Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon cayenne powder
- 3/4 cups cold butter, cut into pieces
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- melted butter, for brushing
- raw coarse sugar, for sprinkling
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and sprinkle a layer of coarse sugar across the paper so the scone bottoms will caramelize as they bake.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, black pepper and cayenne. Cut the cold butter into the dry ingredients using a pastry cutter, fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped sun-dried tomatoes and rosemary, then add the buttermilk and stir until a shaggy dough forms. Bring it together gently with your hands on a lightly floured surface and knead only a few times.
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Divide the dough in half and pat each portion into a 5-inch round. Brush the tops with melted butter and sprinkle generously with coarse sugar. Place both rounds on the prepared baking sheet, sugar side down so bottoms contact the sugared parchment.
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Cut each round into 4 or 6 wedges, or use a biscuit cutter to make individual rounds. Bake for 12 to 14 minutes, until the scones are lightly golden on top and set. Serve warm, optionally drizzled with honey.
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Pass the butter.