Spring Onion and Sun Dried Tomato Scones

28 Oct

Spring Onion and Sun Dried Tomato Scones

I, unfortunately, am a scone fanatic. I love adding new flavors to my scones and no, it doesn’t always come out right but then again, when you hit the jackpot, it is delicious. Saying all that, I think my favorite type of scone is still currant scones slathered with loads of berries and cherries jam! I just can’t seem to beat it, which is why I made half of this recipe into currant scones. Comment below and tell me your favorite type of scone. I love hearing new ideas or even just a classic favorite!

Spring Onion and Sun Dried Tomato Scones


I must admit, these scones are slightly different to your regular scone recipe because they don’t have any egg and they also have no sugar, which is fine if it’s savory but even when they are sweet they don’t contain any sugar. I quite prefer this because I layer it with sweet jam so it offers the perfect combination but, if you want, you could add about 40g sugar to the recipe to make them sweet. Also I used half white and half brown flour but you could definitely use all white or all brown and they will come out just as good. You don’t have to use spring onion and sun dried tomato in these scones, add whatever flavor combination that takes your fancy! See variations below.

Currant Scones

Spring Onion and Sun Dried Tomato Scones (Makes 4-5 scones)

225g plain flour, half white and half brown

1/2tsp bicarbonate of soda

1tsp cream of tartar

pinch of salt

50g butter

4-5 sun dried tomatoes, chopped

1 large spring onion, finely chopped

1/4 pint milk

  • Preheat the oven to 230ºc/450ºf and grease a baking tray with a little butter.
  • Sieve the flour, bicarbonate of soda, cream of tartar and salt into a bowl.
  • Rub the butter in until it resembles fine breadcrumbs than stir in the sun dried tomatoes and spring onion.
  • Make a well in the middle and add the milk a bit at a time (as you may not need it all) just until it starts forming a dough.
  • Turn out onto a floured surface, knead for a minute or two, then roll out  the dough to about 3/4 inch thick. Cut into rounds and place on the baking tray.
  • Bake in the oven for 10-12mins or until the sound hollow when tapped on the bottom.
  • Let cool for 2-3mins then enjoy.

A few variations: 

  1. Pear, Ginger and Almond Scones: Add one diced pear and 40g finely chopped stem ginger to the above recipe and sprinkle a handful of flaked almonds over the scones before baking.
  2. Savory Cheese Scones: Add 40-50g of grated cheddar cheese and 1 small tsp of dijon mustard to the above recipe.
  3. Chocolate Chip and Cherry Scones: Add 50g chocolate chips and a about 5-6 diced glace cherries to the above recipe.

2 Responses to “Spring Onion and Sun Dried Tomato Scones”

  1. fashionforlunch October 28, 2012 at 4:54 pm #

    These look insanely good! I need to try this!!!!

    • bakingblondebites October 28, 2012 at 7:27 pm #

      Thanks so much! If you have any questions don’t hesitate to ask!

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