Savory Sun-Dried Tomato & Parmesan Scones
Prep Time: 10
Cook Time: 15
Serves: Serves: 8
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 low fat buttermilk
- 1 egg, beaten
- 1 egg white, well beaten
Directions
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.
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.
Bake in preheated 400°F oven 15 minutes or until lightly browned. Serve warm or at room temperature.