Comments on: Savory Caprese Scones Of Love

By: Victoria Sloan

Victoria Sloan — Thu, 09 Jan 2025 02:08:01 +0000

These scones were superb. I found that only a 1/2 tsp salt left the scones needing more seasoning, so I increased the amount of salt to 1 1/8 tsp the second time around. I blitzed the flour, salt, soda, baking powder, and butter for 9-10 seconds in the food processor to get pea-sized pieces of butter, poured it into a bowl, and then gently stirred in the sour cream, water, beaten egg, mozzarella, and sun-dried tomatoes. I poured the mixture onto a silicone mat. I wondered if the dough was too dry, but continuing to work it by hand brought it together perfectly. Rather than knead, I used the “press and fold” method of working the dough, pressing it out and folding it in half, then pressing it out and folding again for a total of 10 times. I had just used all my basil leaves to make pesto, so I spread a layer of pesto over the dough on the ninth and tenth press and fold procedure. I baked the scones in a cast iron scone pan, brushing with egg wash. The result was absolutely delicious: scones with beautifully layered, buttery pastry with a couple of layers of pesto and crusty tops. Stellar recipe!

By: Victoria Penn

Victoria Penn — Fri, 12 Jul 2024 00:54:58 +0000

This recipe is to die for! I am a for real foodie and know a good one when I see it!! Thanks for sharing it and making my savory scone dreams come true!!

By: libby

libby — Sat, 15 Feb 2020 16:12:06 +0000

In reply to Erin. That's incredible! Congratulations!!

By: Erin

Erin — Thu, 13 Feb 2020 17:36:23 +0000

These won me first place at a work bake-off! Truly delicious!

By: libby

libby — Tue, 09 Aug 2016 15:16:11 +0000

In reply to Robin.

Hi Robin,

I used sundried tomatoes packed in oil, but drained them and blotted them dry with a paper towel. If you can’t find pearls you could cut up a ball of fresh mozzarella into cubes. Hope you and your family enjoy these!!

xo Libby

By: Robin

Robin — Sun, 07 Aug 2016 13:44:29 +0000

Hi Libby,

Recently had these scones while away on vacation, and wanted to find a recipe to try for myself. I’m wondering what kind of sundried tomatos you use, are they dried or packed in oil? Also, cant always find pearls, would you suggest shredded or cubed mozzerella?

Thanks so much, I’ll let ya know how they come out!

By: libby

libby — Wed, 29 Apr 2015 22:21:19 +0000

In reply to LoveYourDNA.

Hi Julie. Thanks so much. The picture issue has to do with my related recipes, for some reason it pulls those pictures.

I’ve just reshared it on facebook. You can share it directly from there and the picture will be correct.

Thanks so much Julie.

By: LoveYourDNA

LoveYourDNA — Wed, 29 Apr 2015 18:14:33 +0000

I would like to share this recipe on my facebook page if permissible but when I post the link the recipe is correct but the pic of the scones does not come up, some others do. Seriously, this recipe is share worthy!

Thanks,
julie

By: Julie is HostessAtHeart

Julie is HostessAtHeart — Fri, 17 Apr 2015 02:59:29 +0000

This looks and sounds amazing!