by valentinalucia

Being home for spring break means quite a few things for me—including cooking. My mom and I have certain dishes we plan on making scheduled out for the week, but these little babies were a spontaneous decision. Unfortunately I have work for school to do over spring break, so I guess I thought the best way for me to procrastinate would be to bake something for dinner—Sun-Dried Tomato and Asiago Scones!

I would have loved to bake something sweet, and I’m sure I will later in the week, but I wanted to make something my entire family could have no matter what Lent-restriction they chose. My parents usually give up sweets, so desserts were a no-go. I decided to make savory scones for two reasons, 1. I haven’t made a scone before, and 2. I wanted something to go with out roasted ham and broccoli dinner. I found a recipe on Savory Sweet Life that I knew I could put my own, special twist on, using the ingredients I had in my kitchen.

This recipe is an awesome basic scone recipe, and it gives you the freedom to experiment with taste ingredients. The dough of the scone is exactly what I was going for—light yet weighty and fluffy in the middle, with a slightly chewy/crunchy, flaky exterior shell. The Asiago really took these scones home by filling the room with the warm scent of cheese, and each bite with distinct flavor. Next time I might try using fresh rosemary because I think the rosemary was a little lost behind the scents and flavors of the Asiago and the salty sun-dried tomatoes. They were a nice, different accompaniment to our dinner, and I’ll definitely be making scones again!

Sun-Dried Tomato and Asiago Scones

Yields 8-12 scones

Adapted from Savory Sweet Life’s Roasted Tomato Feta Scones


2 cups all-purpose flour

1-2 tablespoons dried or fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon minced garlic

4 tablespoons unsalted butter, cold, cut into cubes

1/2 cup skim milk

1/4 cup Greek yogurt

1 egg, lightly beaten

1/4 – 1/2 cup Asiago cheese, grated

1/4 cup sun-dried tomatoes, chopped


1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Place flour, rosemary, salt, garlic, and butter into a food processor and pulse in 3-second intervals until the mixture resembles a coarse meal.

3. Transfer flour mixture into a large bowl. Stir in milk, Greek yogurt, and egg, mixing the dough with a wooden spoon or by hand until it comes together. Add Asiago and sun-dried tomatoes. Gently mix ingredients until all are evenly distributed. On a floured surface, form a ball with the dough. Flatten into a 1-inch disk and cut into 8 pieces (12 if you want smaller scones).

4. Place scones on prepared baking sheet. Bake for 15 minutes, remove from oven, and let cool completely on baking sheet on a wire rack.