A photo of Savory Sun Dried Tomato & Parmesan Scones

Summary

  • Difficulty:
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 8
  • 65 people call this recipe a favorite
  • Rating: (0 ratings)

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Savory Sun Dried Tomato & Parmesan Scones

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 Tbsp. finely chopped sun-dried tomato (not oil packed)
  • 2 tsp. baking powder
  • 2 tsp. dried basil
  • 1/4 tsp. salt
  • 3 Tbsp. cold butter, cut into small pieces
  • 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
  • 1/2 cup lowfat buttermilk
  • 1 egg, beaten
  • 1 egg white, well beaten

Directions

  1. In a medium bowl, combine flour, tomato, baking powder, basil and salt. Cut in butter with pastry blender (or food processor) until mixture resembles coarse crumbs. Stir in 1/2 cup cheese. Add buttermilk and egg; mix just until dry ingredients are moistened.
  2. Knead dough 8 times on lightly floured work surface. Roll or pat into a 7-inch circle. Brush top with beaten egg white. Sprinkle remaining cheese over dough. Cut into 8 wedges; place wedges on greased baking sheet.
  3. Bake in preheated 400°F oven 15 minutes or until lightly browned. Serve warm or at room temperature.

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