Sun-Dried Tomato, Basil and Black Pepper Scones |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A savory scone sure to please. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2-1 teaspoon cracked black pepper |
3 tablespoons minced fresh parsley |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1/3 cup butter |
1/2 cup sun-dried tomato packed in oil, well drained and finely chopped |
1/2 cup milk |
1 egg, slightly beaten |
olive oil or melted butter |
Directions:
1. Preheat oven 400 degrees.
2. Stir together dry ingredients and herbs; first 7 ingredients.
3. Blend in butter to look like coarse cornmeal.
4. Stir in tomatoes.
5. Mix milk with egg; stir into flour mixture until moist.
6. Gentily knead 8 to 10 turns; then pat into 6 circle on ungreased baking sheet.
7. Cut 8 wedges and separate slightly.
8. Bake until golden 15 - 20 minutes.
9. Brush with seasoned olive oil or melted butter.
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