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A cold day like today is a good reason to heat up the oven and bake something to enjoy warm. Thanks to Archana Ramesh of the blog Svaad for this recipe.
Castelvetrano olives are not only delicious and one of our favorite varieties; they’re the brightest green olives. So these “red and green” scones are a nice recipe to remember for the holiday season. If you prefer black olives (or no olives), substitute accordingly.
Below:
> Sundried tomato scones recipe.
> More uses for sundried tomatoes.
> The year’s 12+ tomato holidays.
> Sweet scone recipes.
Elsewhere on The Nibble:
> The history of scones.
> The year’s 20+ bread holidays.
> The year’s 116 breakfast holidays.
RECIPE: SUNDRIED TOMATO SCONES
Prep time is 10 minutes, cook time is 15 minutes. Recipe adapted from Svaad.Wordpress.com.
Ingredients For 4 Servings
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup whole wheat or multigrain flour
1/2 teaspoon salt
1 small clove garlic
2 tablespoons milk (plus more as needed for consistency)
1 tablespoons olive oil
1/4 cup sundried tomatoes
1/4 cup chopped Castelvetrano olives, pitted
Preparation
1. MIX the flour with the salt, sundried tomatoes, and garlic. Chop the olives and put add them to the mix.
2. CUT the cold butter into this flour mixture with a pastry cutter or two knives, until it’s all crumbly.
3. ADD the milk slowly, mixing until the dry mix turns into a dough. If the dough is too sticky, add some olive oil.
4. SPREAD the dough onto a baking sheet. Using a pizza cutter, cut into triangles. (You can also make specialty shapes with a cookie cutter.)
5. BAKE at 425°F for 10 to 15 minutes, until the tops turn amber. Serve hot, plain or with butter or other spread.
MORE USES FOR SUNDRIED TOMATOES
Sundried tomatoes as little flavor bombs. They’re available in whole (which look like halves), and julienne-cut.
When you buy them for a particular recipe, know that you can use them for all of these.
If the tomatoes are oil-packed, use the oil too—it’s already infused and great for dressings or sautéing. If they’re dry, rehydrate in warm water or oil first for better texture.
Breakfast: Add to scrambled eggs, omelets, or frittatas; chop into Greek yogurt with chopped basil and scallions or chives, garnish savory waffles, top avocado toast (marinated).
Sandwiches, Paninis, Wraps: layer onto sandwiches (great with mozzarella, chicken, or turkey), blend into mayonnaise or aïoli for a sandwich spread. TIP: As a sandwich ingredient, marinate them in EVOO first.
Lunch & Dinner: Stuff into chicken breasts (great with goat cheese or feta), mix into ground meat, add to tomato-based or creamy soups, toss with roasted vegetables, garnish fish or shrimp, mix into butter, cheese, tomato, or yogurt sauces.
Pasta & Grains: Toss into pasta sauces (especially cream sauces or garlic and olive oil), marinate in EVOO to top pasta and pizza, blend into pesto, stir into polenta, rice and other grains, risotto or polenta.
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[1] Warm from the oven: sundried tomato and olive scones (photo: The Nibble).
[2] This recipe pairs sundried tomato with basil and Parmesan cheese (photo © Baked By Nature).
[3] Castelvetrano olives, mild and buttery, are our favorite variety. Here’s more about the (photo © DeLallo).
[4] Plump sundried tomatoes have many uses (photo: The Nibble).
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Salads & Cold Dishes: chop into green salads (especially with cucumber, feta, and olives), add to grain bowls (couscous, farro, quinoa), add to bean or lentil salads, mix into pasta salad, chop finely and add to vinaigrettes.
Appetizers & Snacks: Add to charcuterie boards, mix into stuffed mushrooms, top crostini with cheese and sundried tomatoes, or just EVOO and tomatoes, baked Brie.
Baking: Fold into bread dough (focaccia, for starters), add to savory muffins or scones.
Dips, Spreads & Condiments: Blend into hummus, make compound butter, make sundried tomato tapenade, mix into cream cheese or goat cheese as a spread.
Plus:
Colorful Garnish: Just add to any savory plate, top fish, meat, or poultry.
[5] More uses for sundried tomatoes: avocado toast, green salad, sandwich, hummus or other dip (photo: The Nibble).
THE YEAR’S 12+ TOMATO HOLIDAYS
January 1: National Bloody Mary Day
January 4: National Spaghetti Day
March: National Sauce Month
March 11: National Sofrito Day
April: Fresh Florida Tomato Month
April: National BLT Sandwich Month
April 6: Fresh Tomato Day
May 26-June 8: British Tomato Fortnight
June 5: National Ketchup Day
October: Celebrate Sun Dried Tomatoes Month
December: Tomato and Winter Squash Month
December 6: National Gazpacho Day
Plus:
September 3: Birthday of Shaun White, “The Flying Tomato”
SWEET SCONE RECIPES
Coffee & Date Scones
Lavender Scones
Scuffins (a scone-muffin hybrid)
CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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