recipes
Savory Sun-Dried Tomato Scones p.54
Makes 24
2 cups self-rising flour
¼ teaspoon salt
¼ cup ground sun-dried tomatoes* (not packed in oil)
5 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 cup plus 3 tablespoons heavy cream, divided
1 tablespoon coarse salt
Basil Pignoli Cream (recipe follows)
1. Preheat oven to 425°. Line 2 baking sheets with parchment paper.
2. In a large bowl, sift together flour and salt; stir in sun-dried tomatoes. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Stir in cheese, thyme, basil, and oregano; gradually pour in 1 cup cream, and stir until dough is just combined.
3. Turn dough onto a floured surface, and lightly knead. Roll dough to a ½-inch thickness. Cut scones into 24 triangles, and place on prepared sheets. Reroll once if necessary.
Brush tops of scones with remaining 3 tablespoons cream, and sprinkle with coarse salt. Bake until golden brown, 6 to 8 minutes. Let cool slightly on a wire rack. Serve warm with Basil
