Sun-Dried Tomato Herb Scones
Tender and delicious, savory scones flavored with mixed dried herbs, sun-dried tomatoes and Parmesan cheese.
2 cups all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon baking powder
1 tablespoon granulated sugar
2 teaspoons mixed dried herbs, like Italian seasoning or herbes de Provence
2 teaspoons dried onion flakes, optional
1/4 teaspoon salt
1/4 teaspoon chili powder
1/2 cup butter, cut into pieces
1/2 cup buttermilk
1 large egg, lightly beaten
1/4 cup sun-dried tomatoes marinated in oil, drained and chopped
- Preheat oven to 375°F (190°C).
- Sift flour, Parmesan cheese, baking powder, sugar, herbs, onion flakes (if using), salt and chili powder in a large bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk, egg and sun-dried tomatoes until just moistened; do not over mix. Turn out onto a lightly floured surface and knead until dough forms. Pat into a 1-inch thick rectangle. Cut into triangles and place on a cookie sheet. Brush with a beaten egg, if desired.
- Bake for 18 to 21 minutes or until golden brown.
Makes 8 scones.