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Sun-Dried Tomato and Olive Savoury Scones
Course:
Side Dish
Cuisine:
Canadian
Prep Time:
15
minutes
minutes
Cook Time:
17
minutes
minutes
Total Time:
32
minutes
minutes
Servings:
8
Servings
Calories:
271
kcal
Author:
Gloria Duggan | Homemade & Yummy
Delicious savory scones packed with sun-dried tomato and olives. Great with soup, salad, chili and as an appetizer too.
Print Recipe
Ingredients
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
Instructions
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.
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Nutrition
Calories:
271
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
39
mg
|
Sodium:
372
mg
|
Potassium:
320
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
563
IU
|
Vitamin C:
7
mg
|
Calcium:
95
mg
|
Iron:
2
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.