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    You are in: Home / Recipes / Parmesan, Basil, & Sun-Dried Tomato Scones Recipe
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    Parmesan, Basil, & Sun-Dried Tomato Scones

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    KLHquilts's Note:

    These are lovely savory scones, a perfect addition to a meal of a hearty soup and/or a salad.

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    Units: US | Metric


    1. 1
      Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
    2. 2
      In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
    3. 3
      Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
    4. 4
      In a small bowl, stir together the milk, eggs, and hot pepper sauce.
    5. 5
      Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
    6. 6
      With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
    7. 7
      With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
    8. 8
      When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).

    Ratings & Reviews:


    Nutritional Facts for Parmesan, Basil, & Sun-Dried Tomato Scones

    Serving Size: 1 (84 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.2
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 5.9 g
    Cholesterol 75.0 mg
    Sodium 393.0 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 1.8 g
    Sugars 2.5 g
    Protein 9.7 g

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