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.
Ingredients
- 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
Instructions
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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/sun-dried-tomato-and-gouda-scones/