Tomato and Goat Cheese Scones


It’s a lazy day at the dog park.

054Not for Grendel, who is running around like he just escaped from prison.


035But we don’t mind.

063Grendel is a 70 pound pit bull. We like it when he’s tired. Reeeeeally tired.

024All of Grendel’s friends are here. Lulu, Finley and Razzle. And Clive. Hi, Clive.


Tearing him away from the dog park is hard because he tries to run away from us when we try and take him home. I think I literally heard him say “Catch me if you can, suckers.”

DSC_0130But we have warm tomato and goat cheese scones waiting for us at home.


Look how beautiful.

DSC_0145They taste better than Grendel’s ball. Guaranteed or your money back.


Tomato and Goat Cheese Scones

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon dry mustard powder
  • ½ cup (1 stick) frozen unsalted butter, chopped into small cubes
  • 4 ounces chilled goat cheese, crumbled
  • ½ cup plus 2 tablespoons whole buttermilk
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons finely chopped flat leaf parsley
  • 1 egg, lightly beaten
  1. Place the flour, baking powder, sugar, salt, baking soda, and mustard powder in the bowl of a food processor and pulse to combine. Sprinkle the butter over the flour and pulse until the butter has become the size of small peas, about 5-6 pulses. Add the goat cheese, buttermilk, sun-dried tomatoes, and parsley, and pulse until the mixture just begins to combine. (It should still look shaggy and dry, but squish together when you press it with your fingers.)
  2. Turn the mixture onto a sheet pan lined with a silicone baking mat or parchment paper sheet. Pat the dough into a rectangle, about 1 inch thick. Transfer to the freezer to firm up, about 30 minutes. Using a pizza cutter or sharp knife, cut the dough lengthwise into 1¼-inch strips, then cut 1¼ inch strips crosswise to form squares. Cut each square diagonally to make triangles. Pull them apart just a little bit (to allow room to expand) and transfer the pan back to the freezer. Cover with plastic wrap and chill for a minimum of thirty minutes, or overnight. (To make large wedges, pat the dough into two equal round discs, then cut into wedges.)
  3. Preheat oven to 425°F. Lightly brush the dough with egg wash and bake (on the same pan on which they were frozen) until the scones are golden and firm to the touch, about 15 minutes. Remove from the oven and cool for 5 minutes. Serve warm or at room temperature.



  1. Hi Gina and Joe – happy thanksgiving. Making this on Saturday. I am here with John in San Diego and he is always checking in on Obedient Ingredient. Much love – Button

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