Sun-Dried Tomato Scones
Servings
Prep Time
Cook Time
Ready In
Recipe: #22682
January 27, 2016
Categories: Breads, Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy more
"Recipe source: Teatime cookbook"
Ingredients
Nutritional
- Serving Size: 1 (41.9 g)
- Calories 124.5
- Total Fat - 6.1 g
- Saturated Fat - 3.7 g
- Cholesterol - 16.6 mg
- Sodium - 170.6 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 0.4 g
- Sugars - 0.6 g
- Protein - 4.6 g
- Calcium - 185.3 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large bowl sift dry ingredients (flour - cayenne pepper) together. Rub in the cubes of butter with your fingers until mixture looks like fine crumbs and then stir in the cheese and the sun-dried tomatoes
Step 3
Stir in milk gradually and stir to form a soft but not sticky dough.
Step 4
Turn dough out onto a floured surface and pat out to about 1 inch thick.
Step 5
Dip a cookie cutter (or use a coffee mug) in flour and press out rounds. Gather trimming and pat out again, cutting more rounds until the dough is used up.
Step 6
Put scones on a greased baking sheet and brush tops with milk. Bake for 12-15 minutes or until scones rise and are golden.
Tips & Variations
No special items needed.
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