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Test Kitchen Approved

Bloody Mary Scones

Recipe By Dia, Savory Spice Shop—Bend, OR

Yields

8 scones

Recipe By Dia, Savory Spice Shop—Bend, OR

From the recipe author: "Long leisurely brunches in the sunshine with eclectically flavored fare & fun cocktails are one of my favorite things in life!" Serve with strips of bacon for the perfect complementary brunch.

Serving Suggestions

Serve for brunch, with soup or salad, or as an appetizer with vodka cocktails.

Ingredients

3 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda






1/2 cup (1 stick) unsalted butter, cold and cut into small pieces


1/2 cup sun-dried tomatoes, rehydrated & finely chopped

1 1/2 cups heavy whipping cream, divided

Optional toppings:



Savory Spice ingredients in this recipe

  • Tomato Powder

    Tomato Powder is made from ground, dehydrated tomatoes. Add dry tomato powder to your homemade meatloaf recipe. Using tomato powder in sauces and s...

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  • Celery Salt

    Celery, which is a member of the same family as carrots, parsley, and caraway, can overpower a dish so use care when using this celery salt blend.

  • Worcestershire Sauce

    Say hello to your new secret ingredient! Our Worcestershire Sauce is vegan and gluten-free so everyone can enjoy it. Worcestershire Sauce is common...

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  • Dill Weed

    Dill Weed seasoning is made up of dried dill leaves and is more commonly used to as a dill spice to season your favorite seafood, dip and sauce rec...

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  • Horseradish Powder

    Horseradish Powder is ground, dried horseradish root & is often added to dip and Bloody Mary recipes, as well as horseradish sauce and cocktail...

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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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  • Italian Black Truffle Sea Salt

    Our Italian Black Truffle Sea Salt combines all-natural sea salt with one of the most prized delicacies in the culinary world, black truffles. This...

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Directions

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, Tomato Powder, Celery Salt, Worcestershire Sauce, Dill Weed, and Horseradish Powder. Add cold butter pieces and use hands to rub butter into dry ingredients until coarse crumbs form. Stir in Crushed Aleppo Peppers and sundried tomatoes. Slowly add 1 cup of the cream about 1/3 cup at a time, gently mixing with hands after each addition until all ingredients come together and a soft dough forms. Add a little more cream if needed, but do not overmix the dough or make it too wet.

Divide dough into 8 large or 16 smaller pieces. Roughly form each piece into a round or triangle shape and gently flatten. Space scones out evenly on the prepared baking sheets. Brush tops of scones with remaining cream and sprinkle with desired salt topping if using. Bake for 10 min. then rotate baking sheets and bake another 8 to10 min. until bottoms are light golden and tops spring slightly back when touched. Remove from oven and let cool 5 min. before transferring to a cooling rack. Serve immediately or store in a sealed container. These freeze well, too.