Sun Dried Tomato Caprese Scones with Chocolate Balsamic Drizzle
A sweet and savory brunch bite, these scones are filled with sun dried tomatoes, shredded mozzarella, and basil and then topped with a chocolate balsamic drizzle.
Servings 12 scones
Calories 204kcal
Ingredients
Sun Dried Tomato Caprese Scones
- 1 ¼ Cups All-purpose flour
- 1 ¼ Cups White Whole Wheat Flour
- 1 ½ tsp Baking Powder
- ¾ tsp Salt
- 10 Tbsp Butter very cold and cubed
- 1 Cup Sun dried tomatoes dried, not in oil; roughly chopped
- ½ Cup Shredded Mozzarella
- 1 tsp Dried Basil
- ¼ tsp Black Pepper
- ¾-1 Cup Milk cold
- 1 Egg whisked well for egg wash
Chocolate Balsamic Drizzle
- ⅓ Cup Dark chocolate chips
- 2 Tbsp Balsamic vinegar
- 1-2 Tbsp Water
Instructions
- Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment, and set aside.
- In a large mixing bowl, whisk together the flours, baking powder, and salt until combined. Add the butter, and use a pastry blender to mix it into the flour, until the pieces are about pea-sized and coated.
- Add in the sun dried tomatoes, shredded mozzarella, basil, and black pepper. Toss to combine.
- Make a deep well in the center of the bowl. Add ¾ cup of milk into the well. Then knock the flour into the milk, and use your hands to mix everything into a dough that is shaggy and just wet enough that there are no large dry flour pockets. If needed, add more milk a splash at a time. Be careful not to overmix.
- Separate the dough into 12 equal-sized squat balls and place them on the prepared baking sheet, not touching, but only about ½ and inch apart. Egg wash well.
- Bake for 12-17 minutes until evenly golden brown. Transfer to a wire rack to cool completely.
- While the scones are cooling, make the drizzle. Combine the chocolate chips and balsamic vinegar in a small heat-proof bowl. Microwave in 30 second increments, stirring after each, until melted and smooth.
- Slowly add in the water a tsp at a time until the mixture reaches a drizzling consistency. Using a spoon or whisk, splatter the chocolate-balsamic sauce over the scones. If you'd like the drizzle to harden, let sit for about 30 minutes or longer.
- Serve scones at room temperature with a pat of butter.
Notes
- Larger or smaller scones are easy to make. Simply form the dough into fewer or more pieces and adjust the bake time to accommodate.
- Make ahead tip:
- Unbaked scones can be stored in the fridge overnight or frozen for up to 3 weeks. Bake directly from chilled or frozen without thawing.
- Baked scones can be stored at room temperature for 2-3 days in a sealed container. You can also freeze them for up to 3 months. Let thaw in the fridge overnight and then at room temperature for 30 minutes before serving.