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Test Kitchen Approved

Bloody Mary Scones

Recipe By Dia, Savory Spice Shop—Bend, OR

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 0 Minutes

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.


3 cups all-purpose flour

1.5 tsp. baking powder

0.5 tsp. baking soda

1 tsp. Cambridge Celery Seasoning

0.5 tsp. Worcestershire Sauce Powder

8 Tbsp. unsalted butter, cold and cut into small pieces

0.5 cups sun-dried tomatoes, rehydrated & finely chopped

1.5 cups heavy whipping cream, divided

Optional toppings:

1 Tbsp. Hickory Smoked Sea Salt

Savory Spice ingredients in this recipe

  • Dill Weed

    Dill weed is native to Western Europe and Russia. Traditionally used in German and Scandinavian cooking, it has become more popular in the States. ...

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  • Tomato Powder

    Made from dehydrated tomatoes, this powder can be made into a paste, sauce, or juice in minutes. No more opening cans of paste to use a portion and...

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  • Italian Black Truffle Sea Salt

    Our Black Truffle Sea Salt comes from one of the most esteemed delicacies in the culinary world, the Black Truffle. The Black Truffles are rather d...

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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 blend.

  • Horseradish Powder

    Horseradish is native to regions along the Caspian Sea from Russia to Finland and is now grown in northern parts of both Europe and the United Stat...

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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 both in Syria and Turkey, ...

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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 seasoning, Worcestershire powder, dill weed and horseradish powder. Add cold butter pieces and use hands to rub butter into dry ingredients until coarse crumbs form. Stir in Aleppo 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.