How to Cook Savory scones with sun dried tomatoes Recipe

Savory scones with sun dried tomatoes. Goat cheese and sun-dried tomatoes are two ingredients I always have on hand and seemed like a natural pairing. I actually much prefer salty flavors in the The best part about these savory scones is that they're equally delicious for breakfast and brunch as they are for dinner. I cut the final batch into.

You can find sun-dried tomatoes in the dried fruit section, which I like better for this recipe than the jarred kind. This way, you're just adding the dried tomatoes, not But most scones suffer from being too sweet. When messing around with scone formulas, I went to the other side—to the savory side. You can cook delicius Savory scones with sun dried tomatoes using 11 ingredients and 7 steps. Here is how you cook that with this recipe.

Basic Ingredients of Savory scones with sun dried tomatoes

1. You need 2 cup of whole wheat flour.
2. Prepare 1 tsp of baking powder.
3. You need 1/4 tsp of baking soda.
4. You need 1/2 tsp of salt.
5. It's 1 of egg.
6. It's 1/2 cup of plain yogurt.
7. You need 1/2 tsp of rosemary.
8. It's 1/4 tsp of onion powder.
9. You need 3 tbsp of frozen butter.
10. It's 1/3 cup of grated unpack asiago cheese.
11. You need 1/4 cup of chopped sun dried tomatoes.

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh Today I had a scone for lunch with a beautiful heirloom tomato salad from the tomatoes I bought over the weekend. But savory scones are a damn tasty snack with a cold beer in the afternoon. I adapted a recipe from Emeril Lagasse. His called for finely chopped I substituted the sun-dried tomatoes.

Savory scones with sun dried tomatoes step by step

1. Preheat oven to 400°F.
2. Combine all dried ingredients in mixing bowl. (You can choose any spices you like, basil, rosemary, thyme. Heck mix it all and see what comes out. As for sun dried tomatoes, add enough where it looks like it's distributed. Also try onions).
3. Mix yogurt and eggs in a separate cup. I just use the measuring cup in which I just use to measure out the yogurt and crack the egg on top.
4. Grate about 1/3 stick of butter on course setting directly into four and mix with flour as you go to prevent sticking. Use your finger to breakup the chunks of butter and with the flour in. Add in dining grated cheese..
5. Pour cream mixture into flour mixture and mix until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (It'll seem like there is not enough liquid at first, but as you press, the dough will come together).
6. Place on a cutting board (may need to be lightly floured) and pat into a loaf Use a sharp knife to cut into triangles.
7. Place on cookie sheet and bake for 15 -17 minutes.

I also had to add more cream than was called for in his recipe. That may have had something to do with how dry it's. Drain well, and finely chop (you can do as I said to rehydrate the tomatoes with less water, but it will take longer). In a medium bowl, combine bisquick, flour, butter buds, thyme leaves and tomatoes. Add the ricotta; using a fork or a pastry cutter, stir until crumbly.