Imagine biting into a warm, golden scone bursting with the rich, tangy flavor of sun-dried tomatoes and melted mozzarella cheese. These aren't your ordinary breakfast pastries – these are culinary masterpieces that will transform your morning routine and tantalize your taste buds like never before! Whether you're a seasoned baker or a kitchen novice, these Italian-inspired scones are about to become your new obsession, promising a gourmet experience that's surprisingly simple to create.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 3/4 cup milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk together until well mixed.
- Add the 1/4 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of shredded mozzarella cheese, ensuring they are evenly distributed throughout the flour mixture.
- Make a well in the center of the dry ingredients and pour in the 3/4 cup of milk. Gently mix with a fork or spatula until the dough just comes together. Be careful not to overmix; it’s okay if there are a few lumps.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it holds together, but again, do not overwork it.
- Pat the dough into a circle about 1 inch thick. Using a sharp knife or a dough cutter, cut the circle into 8 wedges. Alternatively, you can use a round biscuit cutter to cut out individual scones.
- Place the scones on the prepared baking sheet, leaving some space between each one. If desired, brush the tops with a little extra milk for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Serve the sun-dried tomato scones warm or at room temperature. They are delicious on their own or with a spread of butter or cream cheese.
Tips
- Keep your butter ice-cold: Cold butter is the secret to creating those signature flaky layers in your scones.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking can make your scones tough and dense.
- For extra flavor, try using oil-packed sun-dried tomatoes and pat them dry before chopping to prevent excess moisture.
- Experiment with cheese variations: While mozzarella is delicious, try parmesan or sharp cheddar for different flavor profiles.
- Serve immediately or within a few hours of baking for the best texture and taste. If storing, keep in an airtight container and warm slightly before serving.
- For a golden, glossy finish, brush the tops with an egg wash instead of milk before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
