Sun-Dried Tomato, Thyme & Asiago Scones


Not too crazy about these. However, I don’t know if I dislike them because they’re savory as opposed to sweet or they’re just not good. For what it’s worth, my mom described them as “Like pizza without the sauce.” Not exactly a thumbs down, but not exactly a ringing endorsement either (keep in mind, she prefers sweet as well). At the very least, I got to learn the difference between scones and biscuits. Turns out, biscuits tend to be lighter and don’t use any sugar. Well, that’s what the Internet has told me, anyway.

I plan on foisting these on a co-worker in the morning to get her take. She’s made her preference for savory known on many occasion, so she’ll be a better judge. Updates to come…


INGREDIENTS (slightly modified from EatingWell)

  • 2 cups all purpose flour plus 2 tablespoons
  • 3/4 cup whole wheat flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold, unsalted butter cut into 1/2″ pieces
  • 1/2 cup shredded asiago cheese
  • 1/3 chopped sun dried tomatoes
  • 1/4 cup fresh thyme (1 tablespoon dried can be used if, ya know, you’re lazy)
  • 1 cup buttermilk (or 4 1/2 teaspoons vinegar plus enough skim milk to make 1 cup)
  • 1 egg


  1. In a large mixing bowl, whisk together dry ingredients.
  2. Using your hands (or a pastry blender if you have one) work butter into flour mixture.
  3. Mix in cheese, tomatoes, and thyme until it’s evenly distributed.
  4. Whisk together egg and milk. Add to flour mixture and stir until just combined.
  5. Dump mixture on a lightly floured surface, sprinkle top with tablespoon of flour and knead 4 – 6 times until dough begins to come together.
  6. Wrap in plastic and refrigerate for 1 hour.
  7. Preheat oven to 400 degrees.
  8. Remove dough from refrigerator and, on a surface dusted with flour flatten into a disk about 1/2″ – 3/4″.
  9. Using a 2 1/2″ biscuit cutter, cut yoself some circles.* There’s going to be leftover dough. Most people consider this waste. I say, use it to make some more scones! Your co-workers/friends/church group won’t care. I ended up with 14 using this method.
  10. Place on baking sheet lined with parchment paper and bake for 18 – 22 minutes.
  11. Remove from oven and allow to completely cool.
  12. Bring ’em to the office and get points with the co-worker who prefers savory over sweet.

*I was getting bored of the ol’ triangle shaped scone, that’s the only reason I broke out the biscuit cutter. If you’re a stickler for tradition, simply divide the dough in two prior to refrigeration then cut your flattened disks pizza style before throwin’ ’em in the oven. You’ll end up with 16.

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