All Recipes Menu
Sun-Dried Tomato and Basil Scones – Easy Savory Brunch
Savory scones deserve a spot at your table far more often than they get, and these sun-dried tomato and basil scones are the reason why. They are buttery and flaky like the best biscuit, but loaded with jammy sun-dried tomatoes, torn basil, and a generous hit of Parmesan and sharp cheddar so every bite tastes like a summer garden with a salty edge.
The trick is keeping everything cold and handling the dough as little as possible. Cold butter and cold buttermilk create steam pockets in the oven, which is what gives you those dramatic layers you can pull apart with your fingers. A quick 10-minute rest in the freezer before baking makes the scones hold their shape and rise tall instead of spreading.
They come together in one bowl with a pastry cutter or your fingertips, no stand mixer required. Serve them warm with salted butter, alongside a bowl of tomato soup, or split and filled with scrambled eggs for a weekend breakfast sandwich.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour, plus more for dusting
Use a kitchen scale if you have one, since scooped flour can add up to 30g extra and make the scones dense. For a lighter crumb, swap 1/2 cup of the all-purpose for cake flour.
1 tablespoon baking powder
Check the date on your tin; baking powder loses potency after about 6 months open. If yours is old, use 1 tablespoon plus 1/4 teaspoon to be safe.
1 teaspoon kosher salt
Fine sea salt works 1:1, but if you only have table salt, reduce to 3/4 teaspoon since it is much saltier by volume. Do not skip it; scones taste flat without enough salt.
1 teaspoon granulated sugar
Just a pinch balances the tart tomatoes and helps browning. Honey or maple syrup can replace it, but whisk it into the buttermilk rather than the dry mix.
8 tablespoons (113g) unsalted butter, cold and cubed
Frozen butter grated on a box grater distributes more evenly than cubed butter. Salted butter works too; just drop the added salt to 1/2 teaspoon.
3/4 cup (85g) oil-packed sun-dried tomatoes, drained and chopped
Pat them dry with paper towels so excess oil does not weigh down the dough. Dry-packed tomatoes can be substituted after soaking in hot water for 10 minutes.
1/3 cup (30g) freshly grated Parmesan
Grate it yourself from a wedge for the best melt; pre-shredded Parmesan is coated in starch and stays gritty. Pecorino Romano is a sharper, saltier swap.
1/2 cup (55g) shredded sharp cheddar
Extra-sharp cheddar gives the strongest flavor. For a creamier result, try Gruyere or smoked gouda in its place.
1/4 cup (8g) fresh basil leaves, chopped
Add the basil last and toss it with the dry ingredients so it does not clump. If basil is out of season, 1 teaspoon dried basil or 2 tablespoons chopped parsley works.
3/4 cup (180ml) cold buttermilk, plus 1 tablespoon for brushing
No buttermilk? Stir 2 teaspoons lemon juice into 3/4 cup whole milk and let it sit 5 minutes. Plain yogurt thinned with milk is another good stand-in.
1 large egg, cold
The egg adds richness and structure. For an egg-free version, use 1/4 cup extra buttermilk and brush the tops with milk instead.
Tips & Tricks
Keep Everything Cold
Warm butter melts into the flour before baking and produces flat, tough scones, so chill your bowl and work quickly.
Do Not Overwork the Dough
Stop mixing the moment the dough holds together; over-kneading develops gluten and turns flaky layers chewy.
Pat the Tomatoes Very Dry
Wet sun-dried tomatoes release moisture into the dough and create soggy pockets around the pieces.
Rest Before Baking
A 10-minute freeze firms the butter so the scones rise tall and keep their wedge shape instead of slumping.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven
Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. A fully preheated oven gives the scones an immediate burst of heat so they spring up rather than spread.
2. Whisk the Dry Mix
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the Parmesan, cheddar, chopped sun-dried tomatoes, and basil until everything is evenly distributed and coated in flour.
3. Cut in the Butter
Add the cold cubed butter and toss to coat, then cut it in with a pastry cutter or your fingertips until the mixture looks like coarse meal with pea-sized butter pieces. Stop while you can still see small butter flecks, since those make the flaky layers.
4. Add the Wet Ingredients
Whisk the cold buttermilk and egg together in a small bowl, then pour into the flour mixture. Stir with a fork just until a shaggy dough forms and no dry flour remains, about 15 to 20 turns.
5. Fold and Shape
Turn the dough onto a lightly floured surface and pat it into a rough 8-inch square, then fold it in half and pat it out again; repeat twice. Pat the dough into a 7-inch round about 1 inch thick.
6. Cut the Wedges
Cut the round into 8 wedges with a sharp knife, pressing straight down without twisting. Transfer the wedges to the prepared sheet, spacing them 2 inches apart.
7. Chill, Brush, and Bake
Freeze the wedges for 10 minutes, then brush the tops with buttermilk and sprinkle with extra Parmesan. Bake at 400F (200C) for 18 to 22 minutes, until the tops are deep golden brown and the internal temperature of a center scone reads 200F (93C).
8. Cool and Serve
Let the scones cool on the sheet for 5 minutes, then move them to a rack. Serve warm, when the cheese is still soft and the edges are crisp.
Delicious Variations
Mediterranean Twist
Swap the cheddar for crumbled feta and add 2 tablespoons chopped Kalamata olives.
Bacon and Chive
Replace the basil with 2 tablespoons chopped chives and fold in 1/3 cup cooked crumbled bacon.
Spicy Version
Add 1/2 teaspoon red pepper flakes and 1/4 cup chopped pepper jack in place of the cheddar.
How to Store Sun-Dried Tomato and Basil Scones
Refrigerator
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Rewarm at 350F (175C) for 5 minutes to restore the crust.
Freezer
Freeze baked scones in a zip-top bag for up to 2 months, or freeze unbaked wedges on a sheet until solid, then bag them. Bake unbaked frozen wedges at 400F (200C) for 22 to 26 minutes without thawing.
Reheating
Reheat at 350F (175C) for 5 to 7 minutes, or microwave for 20 seconds for a softer crumb. Do not reheat in a toaster oven on high, or the cheese edges will scorch.
Frequently Asked Questions
Q: Can I make sun-dried tomato and basil scones ahead of time?
Yes, you can assemble and cut the dough up to 24 hours ahead and refrigerate the wedges covered on the baking sheet. Bake them straight from the fridge, adding 2 to 3 minutes to the bake time. You can also freeze unbaked wedges for up to 2 months and bake from frozen.
Q: Why are my scones flat instead of tall?
Flat scones almost always mean the butter or buttermilk was too warm or the dough was overworked. Use frozen grated butter, keep the buttermilk in the fridge until the last second, and stop mixing as soon as the dough comes together. Chilling the cut wedges for 10 minutes before baking also helps them hold their height.
Q: What can I use instead of buttermilk?
Stir 2 teaspoons lemon juice or white vinegar into 3/4 cup whole milk and let it stand for 5 minutes until it thickens slightly. Plain yogurt thinned with a splash of milk or sour cream loosened with water also works well. The acid matters because it reacts with the baking powder for a better rise.
Q: Are these scones sweet or savory?
These are firmly savory scones, with only 1 teaspoon of sugar to balance the tart tomatoes. They pair well with butter, cream cheese, soup, or eggs rather than jam. If you want a sweeter version, add 2 tablespoons of sugar and skip the basil.
Q: Can I use dried basil instead of fresh?
Yes, use 1 teaspoon of dried basil in place of the 1/4 cup fresh, since dried herbs are far more concentrated. Add it with the dry ingredients so it hydrates evenly. Fresh parsley or oregano can also stand in for the basil at the same quantity.
Bake a batch this weekend and watch them disappear before they even cool. If you make these sun-dried tomato and basil scones, snap a photo and let me know how they turned out in the comments below.
Sun-Dried Tomato and Basil Scones
Sun-Dried Tomato and Basil Scones are flaky, cheesy savory scones packed with sweet-tart tomatoes and fresh basil, ready in 50 minutes for brunch.
🧂 Ingredients
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 8 tablespoons (113g) unsalted butter, cold and cubed
- 3/4 cup (85g) oil-packed sun-dried tomatoes, drained and chopped
- 1/3 cup (30g) freshly grated Parmesan
- 1/2 cup (55g) shredded sharp cheddar
- 1/4 cup (8g) fresh basil leaves, chopped
- 3/4 cup (180ml) cold buttermilk, plus 1 tablespoon for brushing
- 1 large egg, cold
📋 Instructions
- 1Heat the Oven — Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. A fully preheated oven gives the scones an immediate burst of heat so they spring up rather than spread.
- 2Whisk the Dry Mix — In a large bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the Parmesan, cheddar, chopped sun-dried tomatoes, and basil until everything is evenly distributed and coated in flour.
- 3Cut in the Butter — Add the cold cubed butter and toss to coat, then cut it in with a pastry cutter or your fingertips until the mixture looks like coarse meal with pea-sized butter pieces. Stop while you can still see small butter flecks, since those make the flaky layers.
- 4Add the Wet Ingredients — Whisk the cold buttermilk and egg together in a small bowl, then pour into the flour mixture. Stir with a fork just until a shaggy dough forms and no dry flour remains, about 15 to 20 turns.
- 5Fold and Shape — Turn the dough onto a lightly floured surface and pat it into a rough 8-inch square, then fold it in half and pat it out again; repeat twice. Pat the dough into a 7-inch round about 1 inch thick.
- 6Cut the Wedges — Cut the round into 8 wedges with a sharp knife, pressing straight down without twisting. Transfer the wedges to the prepared sheet, spacing them 2 inches apart.
- 7Chill, Brush, and Bake — Freeze the wedges for 10 minutes, then brush the tops with buttermilk and sprinkle with extra Parmesan. Bake at 400F (200C) for 18 to 22 minutes, until the tops are deep golden brown and the internal temperature of a center scone reads 200F (93C).
- 8Cool and Serve — Let the scones cool on the sheet for 5 minutes, then move them to a rack. Serve warm, when the cheese is still soft and the edges are crisp.