Savory Breakfast Scones

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Savory Breakfast Scones

These scones are best when served with our Golden Maple Tea.


  • 1/4 cup sun-dried tomato flakes*
  • 1/4 cup red and green bell peppers*
  • 3/4 cup water
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1/4 cup buttermilk powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup extra-sharp cheddar flavor*
  • 1 cup <a href="


  • Soak the tomato flakes and peppers in the 3/4 cup water. In a medium-sized bowl, whisk the dry ingredients together, then cut in the butter, using a pastry, fork, your fingers or a mixer. Whisk the eggs into the vegetable and water mixture, then add this liquid mixture all at once to the dry ingredients, stirring till the dough becomes cohesive.

    Using a spoon or a cookie scoop, deposit the dough in golf-ball sized portions onto lightly greased or parchment-lined baking sheets, leaving about 2 inches between each scone. Bake the scones in a preheated 425°F oven for 14 to 16 minutes or until they're a light, golden brown.

    * Available through our the Baker's Catalogue

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