Sun-Dried Tomato and Gouda Scones

Sun-Dried Tomato and Gouda Scones

Yield 8 scones

Savory scones are a delightful and rich alternative to their sweeter cousins. Creamy gouda and sun-dried tomatoes give these scones an intense umami flavor that goes great with egg scrambles and omelets.


  • 2 cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 oz. sun-dried tomatoes in oil, drained (save the oil), dried, and finely chopped (about ⅓ cup chopped)
  • 6 oz. A Dutch Masterpiece Rembrandt 12-month aged gouda cheese, cut in ¼" cubes
  • 4 oz. unsalted butter, cold
  • ¾ cup buttermilk, well shaken
  • 1 egg


Preheat oven to 400°. Line a baking pan with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt, then mix in tomatoes. Using a box grater, shred the cold butter into the flour mixture. Toss until it resembles coarse crumbs. Mix in the cheese.

In a measuring cup, whisk the buttermilk and egg, pour into the flour mixture and mix until a soft dough forms and no dry bits remain. Add a little extra buttermilk if needed.

Place dough on a lightly floured surface and knead several times until it comes together. Roll in a disk approximately 8" wide and ¾" thick. Place the disk on the baking sheet and cut into eight wedges. Brush with the reserved oil from the sun-dried tomatoes.

Bake for 25-30 minutes until internal temperature reads 195° and tops and edges are golden brown. Cool on a wire rack and serve.