Sun-dried Tomato and Basil Scones

If you love savory baked goods, this Sun-Dried Tomato and Basil Scone recipe will be a game changer. 

Think of the delicate, flaky texture of a classic scone but infused with bold Mediterranean flavors. The tangy sweetness of sun-dried tomatoes complements the herbaceous aroma of fresh basil, while a touch of Parmesan cheese adds a nutty, salty depth to every bite. 

They’re perfect for brunch, a mid-afternoon snack, or served alongside your favorite soup or salad for a complete meal.

Why You’ll Love This Recipe

What sets these scones apart is their balance of flavors and textures. The tender, buttery layers, made possible by the use of frozen butter, create the perfect melt-in-your-mouth experience.

The sun-dried tomatoes add chewy bursts of tangy sweetness, while the basil brings a fresh, slightly peppery note that ties everything together. Whether you serve these scones warm from the oven or reheat them for a quick bite, they’re guaranteed to impress.

Best of all, this recipe is simple to follow and forgiving enough for novice bakers while still delivering bakery-quality results. 

These scones are also incredibly versatile—you can tweak the flavors to suit your mood or use up ingredients you already have in your pantry. 

Ready to bake? Let’s dive in.

Ingredients

Let’s face it: not every scone recipe is worth bookmarking. 

But this one? It’s a keeper. 

These scones are perfect for almost any occasion. They pair beautifully with a hearty soup for dinner, add a touch of gourmet flair to a brunch spread, and are equally delicious on their own as a quick snack. 

If you’re entertaining, they’re guaranteed to be a conversation starter.

Better yet, this recipe is approachable enough for beginner bakers yet sophisticated enough to please the most discerning palates. 

With straightforward steps and easy-to-find ingredients, you don’t need a lot of time or fancy equipment to pull off something truly spectacular.

Here’s what you’ll need to make them:

• Bread Flour: Adds structure and ensures flaky layers (use all-purpose flour if preferred).
• Baking Powder & Baking Soda: Ensure a good rise, making the scones light and airy.
• Seasoning: A mix of garlic powder, onion powder, salt, and pepper enhances the flavor and balances the sweetness of the tomatoes.
• Frozen Butter: The secret to flaky scones; creates steam pockets as it melts during baking.
• Sun-Dried Tomatoes: Adds tangy sweetness and a chewy texture. Get the kind in oil, drain them, and then pat them dry.
• Fresh Basil: Provides a burst of herbaceous freshness.
• Parmesan Cheese: Adds a nutty, salty depth to complement the other flavors.
• Heavy Cream: Binds the dough and keeps it tender. Make sure it’s cold!
• Egg Yolks: Helps with structure and richness. 

How to Make Sun-Dried Tomato and Basil Scones

There’s something so satisfying about making a batch of these savory scones. Combining bold flavors and a flaky, buttery texture makes every step worthwhile. 

What I love most about this recipe is how adaptable it is. You can easily tweak the ingredients to match your preferences. 

These scones are a staple in my kitchen, especially when I want to elevate a meal or have guests to impress.

Here’s how to make them:

1. PREHEAT the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. MIX DRY INGREDIENTS: Combine the flour, baking powder, baking soda, and seasonings in a large bowl.
3. GRATE FROZEN BUTTER: Toss the frozen grated butter into the flour mixture until coated.
4. ADD FLAVORS: Stir in the chopped sun-dried tomatoes, shredded basil, and Parmesan cheese.
5. COMBINE: In a separate bowl, whisk the egg and milk. Gradually pour into the flour mixture, stirring gently until just combined.
6. SHAPE THE DOUGH: Turn the dough onto a floured surface, pat it into a circle about 2.5 cm (1 inch) thick, and cut into 8 wedges.
7. CHILL: Place the wedges on the prepared baking sheet and refrigerate for 15 minutes.
8. BAKE: Brush the tops with egg wash, sprinkle with extra Parmesan, and bake for 18–20 minutes until golden.
9. COOL: Let the scones cool for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Tips for Perfect Scones

Let’s talk tips! 

Achieving the perfect Sun-Dried Tomato and Basil Scones isn’t just about following the recipe—it’s about understanding the little details that make a big difference. 

From flaky layers to bold flavors, these tips will help you bake scones that impress every time.

• Keep the Butter Frozen: Grating frozen butter ensures even distribution throughout the dough. The cold butter creates steam pockets during baking, resulting in flaky layers.
• Handle the Dough Lightly: Overmixing the dough can lead to dense, tough scones. Mix just until everything is combined. Don’t use a mixer.
• Chill Before Baking: Refrigerating the dough for 15–30 minutes before baking helps the butter stay cold and prevents the scones from spreading.
• Use Fresh Basil: While dried basil can work in a pinch, fresh basil gives these scones a vibrant, herbaceous flavor.
• Brush with Egg Wash: For a golden, shiny finish, brush the tops with an egg wash before baking. A sprinkle of Parmesan or cracked pepper adds a gourmet touch.
• Preheat the Oven: A fully preheated oven ensures even baking and gives the scones their rise and golden crust.
• Measure Ingredients Correctly: Baking is a science, so accurate measurements are crucial. Weighing ingredients like flour is the best way to ensure consistency.
• Serve Warm: Scones are best served warm, either plain or with a slather of butter.

Recipe Variations

Looking to shake things up? These Sun-Dried Tomato and Basil Scones are incredibly versatile, so don’t be afraid to get creative! 

Here are a few variations to inspire your next batch:

• Feta and Spinach: Replace the sun-dried tomatoes with sautéed spinach and swap the Parmesan for crumbled feta. 
• Olive and Rosemary: Add chopped kalamata olives and fresh rosemary for a bold, earthy flavor.
• Cheddar and Chive: For a more classic pairing, use shredded cheddar and finely chopped chives instead of the basil and Parmesan.
• Garlic and Herb: Mix roasted garlic and a medley of herbs like thyme, oregano, or sage into the dough.
• Vegan Scones: Replace the butter with vegan margarine, the cream with a plant-based alternative, and skip the egg wash for a dairy-free option.

FAQs

Curious about scones? Here are some of the most common questions people ask—and the answers you need!

Q: What makes scones flaky?

A: Using frozen butter and handling the dough minimally are the keys to flaky scones. The cold butter creates steam pockets during baking, which results in those tender layers.

Q: Can I freeze scones before baking?

A: Absolutely! Arrange the cut, unbaked scones on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.

Q: Can I use dried basil instead of fresh?

A: Yes, but fresh basil provides a brighter, more vibrant flavor. If using dried, reduce the amount to 1 teaspoon.

Q: How do I prevent scones from being dry?

A: Make sure to measure your ingredients carefully, and avoid overmixing the dough. Adding a touch more milk can help if the dough seems too dry.

How to Store, Freeze, and Reheat

Scones are a wonderful make-ahead treat, and with proper storage, they stay fresh and delicious. 

Here’s how to keep your Sun-Dried Tomato and Basil Scones tasting their best:

• Store: Keep cooled scones in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 5 days.
• Freeze: Arrange unbaked scones on a baking sheet and freeze until solid. Then, store them in a freezer-safe bag for up to 3 months. To bake, pop them straight into the oven from frozen, adding 2–3 minutes to the baking time.
• Reheat: Warm leftover scones in a 175°C (350°F) oven for 5–7 minutes. This will restore their crispy edges and tender centers. Avoid reheating them in the microwave, as it can make them rubbery.