Dried Tomato Scones

Savory scones don’t get enough love, and these deserve a spot in your regular rotation. Dried tomato bits folded into a classic butter-and-flour dough give each bite a concentrated burst of sweet, tangy tomato against a rich, flaky backdrop.

The leavening here is old-school: baking soda paired with cream of tartar instead of baking powder. This combination reacts fast, which is why the oven needs to be screaming hot at 450°F (230°C) before the scones go in. That blast of heat catches the leavening at peak activity and gives you tall, puffy rounds with golden tops.

Cut the butter in until the mixture looks like coarse crumbs. You want visible pea-sized bits of butter still in there. Those pockets of fat are what create the flaky layers as the scones bake. When you add the milk and tomatoes, mix just until the dough comes together. Overworking develops the gluten and turns scones tough and bready.

Chef Tips

• Keep the butter cold. If it starts to soften while you’re working, pop the bowl in the freezer for 5 minutes.
• Press the dough to ¾ inch thick, no thinner. Too thin and you get flat biscuits instead of tall scones.
• Cut straight down with the cutter. Twisting seals the edges and prevents the scones from rising evenly.

Variations

• Add grated Parmesan and a pinch of black pepper to the dry ingredients for a cheesy version.
• Fold in chopped fresh rosemary or basil alongside the dried tomatoes for an herb-garden scone.
• Brush the tops with cream before baking for an extra golden, slightly richer crust.