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Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 0

No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015

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Recipe Summary

total:
45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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  • Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in sun-dried tomatoes, cheese and thyme.

  • Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.

  • Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.

  • Bake the scones until firm to the touch, 18 to 24 minutes.

Tips

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

184 calories; protein 5.6g; carbohydrates 25.7g; dietary fiber 2.1g; sugars 2.7g; fat 6.8g; saturated fat 4g; cholesterol 32.6mg; vitamin a iu 304.9IU; vitamin c 1.9mg; folate 53.8mcg; calcium 148mg; iron 3mg; magnesium 11.2mg; potassium 127mg; sodium 309.7mg; thiamin 0.2mg; added sugar 1g.
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Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/13/2021
These are tasty, but need a little tweaking. Agree with the earlier reviewer who said the recipe calls for too much liquid. Recommend whisking together 3/4 cup buttermilk with the egg and hold back the last 1/4 cup if the dough needs more liquid. Also recommend more sun-dried tomatoes. I tried it as written and would like a bit more, maybe 1/2 cup. I put in about half the called-for fresh thyme and it was fine. Great for making breakfast sandwiches. Read More
Rating: 3 stars
02/25/2015
Final product was great but it would be helpful to have flour measurements in weight in addition to cups as that's more accurate for baking. I made the batter as instructed and found it to be way too wet to work with and wound up adding roughly an extra half-cup of flour. Read More