Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a tasty dish, savory scones with sun dried tomatoes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Goat cheese and sun-dried tomatoes are two ingredients I always have on hand and seemed like a natural pairing. I actually much prefer salty flavors in the The best part about these savory scones is that they're equally delicious for breakfast and brunch as they are for dinner. I cut the final batch into.

Savory scones with sun dried tomatoes is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Savory scones with sun dried tomatoes is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have savory scones with sun dried tomatoes using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Savory scones with sun dried tomatoes:

1. Make ready 2 cup whole wheat flour
2. Make ready 1 tsp baking powder
3. Prepare 1/4 tsp baking soda
4. Get 1/2 tsp salt
5. Make ready 1 egg
6. Get 1/2 cup plain yogurt
7. Take 1/2 tsp rosemary
8. Prepare 1/4 tsp onion powder
9. Make ready 3 tbsp frozen butter
10. Make ready 1/3 cup grated unpack asiago cheese
11. Get 1/4 cup chopped sun dried tomatoes

Forget the grease with these scones. Tomatoes and cheddar cheese are mixed into dough and baked. Cut open and fill with tomatoes and lettuce for an excellent vegetarian sandwich. But savory scones are a damn tasty snack with a cold beer in the afternoon.

Steps to make Savory scones with sun dried tomatoes:

1. Preheat oven to 400°F
2. Combine all dried ingredients in mixing bowl. (You can choose any spices you like, basil, rosemary, thyme. Heck mix it all and see what comes out. As for sun dried tomatoes, add enough where it looks like it's distributed. Also try onions)
3. Mix yogurt and eggs in a separate cup. I just use the measuring cup in which I just use to measure out the yogurt and crack the egg on top
4. Grate about 1/3 stick of butter on course setting directly into four and mix with flour as you go to prevent sticking. Use your finger to breakup the chunks of butter and with the flour in. Add in dining grated cheese.
5. Pour cream mixture into flour mixture and mix until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (It'll seem like there is not enough liquid at first, but as you press, the dough will come together)
6. Place on a cutting board (may need to be lightly floured) and pat into a loaf Use a sharp knife to cut into triangles
7. Place on cookie sheet and bake for 15 -17 minutes

I adapted a recipe from Emeril Lagasse. His called for finely chopped I substituted the sun-dried tomatoes. I also had to add more cream than was called for in his recipe. That may have had something to do with how dry it's. No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins.

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