Tomato Cheddar Scones

Name: Tomato Cheddar Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 egg; 2/3 cup heavy cream; 2 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dry mustard; 5 tablespoons butter; 1 cup shredded extra-sharp cheddar cheese; 1 (14.5 ounce) can Petite Diced Tomatoes

Would You Cook This Again?

Serves:

12 people

Prep Time:

15 minutes

Cook Time:

30 minutes

Similar to a cheddar biscuit, these tender scones have cheddar, garlic, butter, and our petite diced tomatoes for a pop of fresh flavor. Serve these alongside a salad, soup, or with our Sausage Tomato Gravy for a breakfast or brunch feast.

Ingredients

Copy Ingredients

1 egg
2/3 cup heavy cream
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
5 tablespoons butter, very cold and cut into 1/4" cubes
1 cup shredded extra-sharp cheddar cheese, finely shredded variety
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes, rinsed and drained very well

Instructions

Preheat oven to 400º F with the rack in the center of the oven. Line a baking sheet with parchment paper or silicone baking mat.
In a small bowl combine the egg and heavy cream, whisk until fully combined.
In a large bowl combine the flour, sugar, baking powder, salt, garlic powder, and dry mustard, stir to combine. Add the cold butter and using your fingers or a pastry cutter, cut and rub the butter into the dry mix until is like coarse sand. Add the shredded cheese and the drained tomatoes along with the cream and egg mixture. Stir until the dough just comes together.
Dump the dough onto a lightly floured surface and gently knead the dough by folding the dough over itself about 8-10 times. Divide the dough in half and form each half into a 5 inch circle. Cut each circle into 6 wedges. Transfer each wedge onto the lined baking sheet leaving about 1/2 inch between each triangle.
Bake for 25-30 minutes until the tops are golden brown. Transfer to a cooling rack, while the scones are warm brush the tops with additional melted butter if desired (highly suggested). Serve the scones warm or at room temperature. These scones are perfect paired with eggs, breakfast casseroles, or breakfast sausage gravy.

Cook's Note:
These can also be cut into round shapes using a biscuit cutter. Just pat the mixture into a rectangle and cut with a round cutter.

Get Inspiration and More from Tuttorosso

Tomato Cheddar Scones

Ingredients

Instructions

Related Recipes

Reviews