Sun-dried Tomato and Cheddar Scones
with bourbon bbq drizzle
featuring Hellmann's Products
45 min|Easy|Medium
These savory Cheddar Cheese and Sun-dried Tomato Scones would be a great addition to any brunch table! For a little extra fun flavor kick, I topped a couple of these with a mild BBQ glaze drizzle!
Shape-wise, I just balled these up to individual disc shapes — rather than the traditional triangle shaped scone. Because these aren't really "traditional" semi-sweet scones — they're more like a cross between a scone and a cheddar cheese biscuit!
About Digital Food Works
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides commercial photography and design, services for businesses with things to eat and drink!
Shape-wise, I just balled these up to individual disc shapes — rather than the traditional triangle shaped scone. Because these aren't really "traditional" semi-sweet scones — they're more like a cross between a scone and a cheddar cheese biscuit!
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides commercial photography and design, services for businesses with things to eat and drink!
Featuring
Ingredients
Step by Step Instructions
1
Combine the Dry Ingredients
Sift the flour, baking powder, sugar, and salt into the primary mixing bowl.
2
Cut the Butter
Using really cold butter cut the butter into the smallest cubes possible, and them cut the butter into the flour. Don't spend too much time here, butter melts fast. Once finished, no butter should be visible, you'll just see what looks like lumpy flour.
3
Freeze It
Stick the whole bowl back in the freezer for ten minutes. We want to make sure that butter is not melting until it gets in the oven.
4
Pre-heat the Oven
Pre-heat the oven to 425, and line a baking sheet with parchment paper.
5
Mix in the Extras
Add the shredded cheddar cheese, disced sun-dried tomatoes, and diced scallion tops. Toss lightly until everything is evenly distributed.
6
Add the Cream
Drizzle in the heavy cream and fold everything together with your hands or a silicone spatula. No "stirring" though, just keep working everything together until the dough comes together.
7
Shape the Scones
Using your hands, evenly divide the mix into 8 loosely packed ball shaped mounds. Place them on a small surface and freeze for 10 minutes.
8
Prepare for the Oven
Remove the ball shaped mounds from the freezer and place on a parchment paper lined baking sheet. Brush a thin layer of heavy cream on the top of each scone. This will help brown the scone tops a little bit.
9
Bake the Scones
Bake the scones at 425°(F) for 20-25 minutes. If you have multiple oven rack heights to choose from, go with the middle or upper rack.
10
Cool the Scones
Let set for 10 minutes to cool on the pan, and then remove for further cooling.
11
Enjoy
These can be served warm or at room temperature.
12
Extra Drizzle
As a little extra bonus, I drizzled a couple with a semi-sweet BBQ sauce. Something like a garlic drizzle, herbal aioli, or salmon spread would also work very well.
Sun-dried Tomato and Cheddar Scones
with bourbon bbq drizzle
