Sun-dried Tomato Olive and Goat Cheese Scones

Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

Sundried Tomato Olive and Goat Cheese Scone

The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

Sundried Sundried Tomato Olive and Goat Cheese Scone<

2 cups organic all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon black pepper

3 tablespoons organic cane sugar

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

1/2 cup buttermilk

1 organic egg

1/4 cup sun-dried tomatoes without oil, chopped

1/4 cup kalamata olives, dried and chopped

1/4 cup goat cheese, crumbled


Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

Double Chocolate Chip Heart Shaped Scones for Valentine’s Day

I love this recipe and for Valentine’s Day, you can make someone very special .

One of the great things about cooking for people you love is to see the smiles on their faces, once they bite into something  you took time out to just make for them, is priceless. But even more, is when you make cook or bake food, that takes them back to a special time in their lives.

My husband reminded me of this when I was baking these scones for one of my best friend’s mom.  My mom has passed on, but making these for my Su Su ( that is what we call Mrs. Susan) reminded me when I would make food for my mother. She would smile and be so proud.  Now granted I was only 10 or so, but she would enjoy the food as if some famous French chef had prepared her coq au vin!  In reality it was just scrambled eggs with cheese.

I guess cooking for others also helps me  to relive some of the precious moments in my own life.

Enjoy! this recipe adapted by Hershey’s with my own healthy twist and remember to Set the Table with LOVE!

Dark Chocolate Chip Heart shaped Scones

Yield: 24 scones


3¼ cups organic gluten free flour with xanthan gum
½ cup organic cane sugar
1 Tablespoon + 1 teaspoon baking powder ( no aluminum)
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups vanilla almond milk or regular milk
2 Tablespoons butter, melted
Additional Sugar for garnish


1. Heat oven to 375 degrees. Lightly grease two baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

3. Pour the milk into the flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut with a heart shaped cookie cutter. Transfer hearts to a prepared baking sheets lined with parchment paper , spacing 2 inches apart. Brush with melted butter and sprinkle sugar if you like.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm.