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baked savory scones on a wire cooling rack.
5 from 5 votes
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Savory Scones (Herb & Sun-dried Tomato)

Ready in 30 minutes, these easy savory scones are stuffed with fresh chives, basil, cheddar cheese, and sun-dried tomatoes. This no-fail recipe guarantees perfectly fluffy scones every single time!
Servings 6 servings
Prep 10 mins
Cook 15 mins
Total 25 mins
Course : Breakfast
Cuisine : American
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

  • 2 cups all-purpose flour
  • ½ cup Cheddar cheese cubed
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh basil chopped
  • ¼ cup chopped sun-dried tomatoes chopped
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon sugar
  • 1 ½ cups cold heavy cream

Instructions

  • Combine the flour, salt, baking powder, sugar, chives, cheese, basil, and tomatoes in a bowl.
    2 cups all-purpose flour, ½ cup Cheddar cheese, ¼ cup chopped fresh chives, ¼ cup chopped fresh basil, ¼ cup chopped sun-dried tomatoes, ½ teaspoon salt, 2 teaspoon baking powder, 2 teaspoon sugar
  • Make a well in the center of the bowl and pour in the cold cream.
    1 ½ cups cold heavy cream
  • Mix the dough gently until it starts to clump into balls and there are no more dry pockets of flour. Then use your hands to gently pull each large clump into small ones.
  • Set the bowl aside for 5 minutes.
  • Gently press together the clumps of dough into 6 balls, about ½ cup (90-95g) each.
  • Place the formed sconces on a parchment-lined baking tray and place it in the freezer while the oven preheats to 425 F/220 C.
  • Brush the tops of the scones with a little bit of cream then bake for 15 minutes.
  • Cool the tray on a wire rack for 10 minutes then enjoy!

Notes

Step by step process photos are provided above, in the body of this post.
  • The key is not overworking the dough. If followed as directed, they will be perfectly soft and fluffy!
  • Use a kitchen scale to measure the ingredients. Standard cup measurements can vary per household but a kitchen scale will ensure consistent results every single time.
  • Let the dough rest. This trick of letting the dough rest allows the cream to fully hydrate the flour, resulting in a melt-in-your-mouth texture!
  • Baking times may vary: All ovens are different, and they may bake quicker or take longer than the indicated baking time.
  • Room temperature: Once baked, keep them at room temperature either on a tray wrapped in plastic wrap or in a sealed bag or container. They will stay fresh for 2-3 days after baking.
  • Freezer: Once shaped into balls, freeze them completely solid on a baking tray then transfer them to a sealable container. They will stay fresh for up to 1 month.
  • Reheating: Best served warm, you should reheat them in the microwave in 20-second increments or in an oven at 300 F until warmed through.
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Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 38g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 419mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 3mg