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
- 2 cups all-purpose flour
- 1/2 cup parmesan cheese, grated (use high-quality parmesan-reggiano)
- 2 teaspoons baking powder
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 1/3 cup milk
- 2 large eggs
- 1/4 teaspoon hot pepper sauce
- 3/4 cup sun-dried tomato (drained of olive oil and coarsely chopped)
- 10 tablespoons pine nuts
- 1Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
- 2In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
- 3Cut 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.
- 4In a small bowl, stir together the milk, eggs, and hot pepper sauce.
- 5Add 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.).
- 6With 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.
- 7With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
- 8When 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).
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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