If you are a fan of sweet scones, you really need to give these mouth-watering Savory Scones a try. Bursting with Mediterranean-inspired flavours, and perfect with soup, salad, chili, or even as an appetizer.
We love the taste of my artisan Sun-dried Tomato and Olive Bread. I needed to find an easy version of these wonderful flavours so we can indulge more often. It certainly works in this ricotta dip recipe.
This scone recipe is easy to make. The rich butter texture is so delicious. You can make bakery-stlye scones right in your own kitchen. Berry Scones and Strawberry White Chocolate Scones are a couple of our favourites. Great for brunch, afternoon tea, or even as a dessert.
I often wondered if scones were Irish or British. Both are a little different than American biscuits. Turns out they originate from Scottish bannock.
RECIPE and INSTRUCTIONS for these delicious savoury scones can be found at the bottom of this post.
Ingredients Need For This Savory Scone Recipe
- all-purpose flour
- baking powder
- sour cream
- sun-dried tomatoes in oil
- black olives
I have some recipe tips below.
Savory Scones Are Easy To Make
Simple steps for making the perfect scone. Full instructions are in the recipe card.
- Combine the dry ingredients in a large bowl.
- Cut in the cold butter.
- Combine the wet ingredients in a bowl.
- Add the wet ingredients to the dry ingredients, and combine.
- Knead a couple of times, form into a disc, and cut into wedges.
- Place the scones on a baking sheet and place them in the oven.
- Bake until golden brown.
Cold Butter is a must. Cut into small cubes before adding to the dry ingredients. I like to use a potato masher. Some people like to grate frozen butter into the flour.
Do not overwork the dough. It should be a little on the crumbly side.
Sun-Dried Tomatoes in oil have so much flavour. Be sure to pat them dry. You can use the dried version. The texture will be a bit chewy.
Olives can be black, green, or even mixed.
Store in a sealed container or freezer bag at room temperature. Best eaten the same day, but leftovers will last 2-3 days. These also freeze well.
Serve with any meal of the day. Great as an appetizer instead of garlic bread. The perfect side to soup, salad and chili. Wonderful at breakfast and brunch too. They make a great sandwich bun.
Warm for a few seconds in the microwave, or wrap in foil and place in a moderate oven for a few minutes.
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If you love making biscuits, give these a try:
Sun-Dried Tomato and Olive Savoury Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- ½ cup sour cream
- 1 large egg
- 2 ounces sun-dried tomatoes in oil patted dry and chopped
- 2 ounces black olives chopped
- Preheat oven to 400ºF and prepare a baking sheet with either parchment, spray or silicone mat.
- Combine all the dry ingredinets in a large bowl.2 cups all-purpose flour, ½ teaspoon salt, 1 tablespoon baking powder
- Add the cold cubed butter, and combine until it resembles course sand. I like to use a potato masher.½ cup cold butter
- In a small bowl, combine the sour cream, egg and sun-dried tomatoes.½ cup sour cream, 1 large egg, 2 ounces sun-dried tomatoes in oil
- Add the wet ingredients to the dry ingredients and mix to combine. Toss in the black olives and work into the dough. Do not over mix.2 ounces black olives
- Place the dough on a floured silicone mat and knead a couple of times.
- Form into an 8 inch disc and cut into 8 wedges.
- Place scones onto the baking sheet, and bake for 15-17 minutes until lightly browned.
- Remove from oven, and place onto a cooling rack.