Sun-Dried Tomato Basil Scones

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

125 g

All-Purpose Flour

6 g

Baking Powder

2 g

Salt

as needed

Smoked Paprika

120 mL

Buttermilk

25 g

Sun-Dried Tomatoes , roughly chopped

5 g

Fresh Basil , roughly chopped

15 g

Butter , melted

Cooking Instructions

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Step 1

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with either a silicone mat or parchment paper.

Step 2

Combine the All-Purpose Flour (125 g) , Baking Powder (6 g) , Salt (2 g) , and Smoked Paprika (as needed) in a large mixing bowl. Whisk it together to aerate the dry ingredients.

Step 3

Then pour in the Buttermilk (120 mL) , Sun-Dried Tomatoes (25 g) , and Fresh Basil (5 g) . Stir it together just until it comes together into a sticky dough.

Step 4

Turn the dough out onto a lightly floured surface and bring it together into a ball. Knead it for a couple of turns to really bring it together. That's all it needs though, don't overwork it. Press the ball of dough down into a flat, even disc. Use a pastry cutter or knife to cut the disc into 8 equal wedges.

Step 5

Transfer the wedges to the baking sheet and brush them all with the Butter (15 g) . Then let the scones bake for about 15 minutes. They should get golden and crisp on the outside. Take them out and let them cool for a few minutes, then serve! These are amazing any time of day! Enjoy!