Tomato Cheddar Scones

15 minutes Prep Time
30 minutes Cook Time
12 Servings

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

  • 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

Step one

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.

Step two

In a small bowl combine the egg and heavy cream, whisk until fully combined.

Step three

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.

Step four

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.

Step five

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.

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