Sundriedtomatobasilandblackpepperscones Recipes

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SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES



Sun-Dried Tomato, Basil and Black Pepper Scones image

Make and share this Sun-Dried Tomato, Basil and Black Pepper Scones recipe from Food.com.

Provided by gailanng

Categories     Scones

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2-1 teaspoon cracked black pepper
3 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter
1/2 cup sun-dried tomato packed in oil, well drained and finely chopped
1/2 cup milk
1 egg, slightly beaten
olive oil or melted butter

Steps:

  • Preheat oven 400 degrees.
  • Stir together dry ingredients and herbs; first 7 ingredients.
  • Blend in butter to look like coarse cornmeal.
  • Stir in tomatoes.
  • Mix milk with egg; stir into flour mixture until moist.
  • Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
  • Cut 8 wedges and separate slightly.
  • Bake until golden 15 - 20 minutes.
  • Brush with seasoned olive oil or melted butter.

Nutrition Facts : Calories 297.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 60.9, Sodium 513.5, Carbohydrate 37.9, Fiber 1.8, Sugar 2.3, Protein 6.7

CHEESY SUN-DRIED TOMATO SCONES



Cheesy Sun-Dried Tomato Scones image

These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! These scones freeze very well & are great for packed lunches and picnics etc.

Provided by Um Safia

Categories     Scones

Time 1h

Yield 20 scones, 10 serving(s)

Number Of Ingredients 12

450 g self raising flour, plus extra for dusting surfaces
1 teaspoon mustard powder
1/2 teaspoon paprika
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon black pepper
1 1/2 teaspoons mixed dried Italian herb seasoning
125 g butter, chilled
225 g mature cheddar cheese, grated
200 g sun-dried tomatoes, roughly chopped
2 large free-range eggs
175 ml approx. milk

Steps:

  • Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
  • Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
  • Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
  • Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
  • bake for 12-15 minutes until risen, golden and cooked all the way through.

Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES



Parmesan, Basil, & Sun-Dried Tomato Scones image

Make and share this Parmesan, Basil, & Sun-Dried Tomato Scones recipe from Food.com.

Provided by KLHquilts

Categories     Scones

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
  • In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
  • 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.
  • In a small bowl, stir together the milk, eggs, and hot pepper sauce.
  • 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.).
  • 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.
  • With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
  • 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).

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