Savory Parmesan, Basil & Sun-Dried Tomato Delight Scones
Indulge in the rich and savory flavors of these Savory Parmesan, Basil & Sun-Dried Tomato Delight Scones. Perfectly crafted with high-quality ingredients, these scones offer a golden, flaky texture and a burst of flavor with every bite. The nutty and salty parmesan cheese, fragrant dried basil, and tangy sun-dried tomatoes come together to create a delightful treat that is ideal for brunch, an afternoon snack, or as a flavorful accompaniment to soups and salads. Bake a batch and share the warmth of homemade goodness with family and friends!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 cups (Sifted)
Parmesan cheese
1/2 cup (Grated, preferably Parmesan-Reggiano)
Baking powder
2 teaspoons (N/A)
Dried basil
1 teaspoon (N/A)
Salt
1/4 teaspoon (N/A)
Unsalted butter
1/4 cup (Chilled, cut into cubes)
Milk
1/3 cup (N/A)
Large eggs
2 (N/A)
Hot pepper sauce
1/4 teaspoon (N/A)
Sun-dried tomatoes
3/4 cup (Drained of oil and coarsely chopped)
Pine nuts
10 tablespoons (Toasted, divided)
Instructions
1
Preheat your oven to 400°F (200°C). Lightly butter a 10-inch diameter circle in the center of a baking sheet or line it with parchment paper.
2
In a large mixing bowl, combine the all-purpose flour, grated parmesan cheese, baking powder, dried basil, and salt. Mix well until evenly distributed.
3
Cut the chilled unsalted butter into 1/2-inch cubes and add it to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
4
In a small bowl, whisk together the milk, large eggs, and hot pepper sauce until fully combined.
5
Gradually pour the milk mixture into the flour mixture, stirring gently until just combined. Fold in the coarsely chopped sun-dried tomatoes and 1/2 cup of the pine nuts. The dough will be sticky.
6
Lightly flour your hands, and scoop the dough onto the prepared baking sheet. Pat the dough into a circular shape about 9 inches in diameter. Evenly sprinkle the remaining 2 tablespoons of pine nuts on top, gently pressing them into the dough.
7
Using a serrated knife, carefully cut the dough into 8 wedges, making sure not to separate them. Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden brown.
8
Once baked, remove the scones from the baking sheet and let them cool on a wire rack for about 5 minutes. These scones are best served warm but can also be stored in an airtight container or frozen for future enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is for Savory Parmesan, Basil & Sun-Dried Tomato Delight Scones.
What are the primary flavors in these scones?
The scones feature nutty parmesan cheese, fragrant dried basil, and tangy sun-dried tomatoes.
What is the recommended oven temperature for baking?
The oven should be preheated to 400°F (200°C).
What type of flour is required?
The recipe calls for 2 cups of sifted all-purpose flour.
How much parmesan cheese should I use?
You should use 1/2 cup of grated parmesan cheese, preferably Parmesan-Reggiano.
What kind of butter is needed for the dough?
Use 1/4 cup of chilled unsalted butter cut into 1/2-inch cubes.
How do I incorporate the butter into the flour?
Use a pastry blender or two knives to cut the butter into the flour until it resembles coarse crumbs with pea-sized lumps.
How much baking powder is in the recipe?
The recipe requires 2 teaspoons of baking powder.
What liquid ingredients are used?
The liquid mixture consists of 1/3 cup of milk, 2 large eggs, and 1/4 teaspoon of hot pepper sauce.
How should the sun-dried tomatoes be prepared?
You need 3/4 cup of sun-dried tomatoes, drained of oil and coarsely chopped.
What kind of nuts are added to the recipe?
The recipe uses 10 tablespoons of toasted pine nuts.
How are the pine nuts divided during the process?
1/2 cup of pine nuts are folded into the dough, and the remaining 2 tablespoons are sprinkled on top.
What size should the dough circle be?
The dough should be patted into a circular shape approximately 9 inches in diameter.
How many scones does this recipe make?
The dough should be cut into 8 wedges.
Should I separate the wedges before baking?
No, you should cut the dough into wedges with a serrated knife but do not separate them before putting them in the oven.
How long do the scones need to bake?
Bake for 20-25 minutes or until the tops are lightly golden brown.
How long should the scones cool after baking?
Let them cool on a wire rack for about 5 minutes before serving.
What is the best way to serve these scones?
They are best served warm.
How should I store leftovers?
Store them in an airtight container.
Can these scones be frozen?
Yes, they can be frozen for future enjoyment.
What is the texture of the dough before baking?
The dough will be sticky.
How much dried basil is needed?
The recipe calls for 1 teaspoon of dried basil.
Is there any salt in this recipe?
Yes, 1/4 teaspoon of salt is included.
What occasion are these scones ideal for?
They are perfect for brunch, an afternoon snack, or as a side for soups and salads.
Do I need to grease the baking sheet?
You should lightly butter the center of the sheet or line it with parchment paper.
How do I shape the dough on the pan?
Lightly flour your hands and scoop the dough onto the sheet, then pat it into a circle.
What type of knife is best for cutting the wedges?
A serrated knife is recommended for carefully cutting the dough into wedges.
How much hot pepper sauce is included?
The recipe uses 1/4 teaspoon of hot pepper sauce.
Are the pine nuts raw or toasted?
The pine nuts should be toasted for this recipe.
What is the serving size for this recipe?
The recipe yields 8 savory scones.