I had these scones at my friend Victorias place some time back and I keep forgetting to blog it. They were so so good (moist and flakey) and the sun dried tomato got me thinking that I hadn’t used that ingredient for ages and it has such a great flavour. Below the images is the recipe which comes from Food and Drink Magazine (put out by the LCBO here in Ontario). The magazine is one of the most beautifully art directed magazines I have ever come across.
2 ¼ cups (550 ml) all-purpose flour
½ cup (125 ml) grated Asiago cheese (Victoria used parmesan)
2 tsp (10 ml) baking powder
1 tsp (5 ml) dried basil (Victoria added the same amount of cayenne to hers)
¾ tsp (4 ml) salt
⅓ cup (75 ml) cold butter, cut into small pieces
⅓ cup (75 ml) milk
2 eggs, lightly beaten
½ cup (125 ml) sun dried tomatoes, drained, patted dry (important they are well drained of oil) and coarsely chopped
Preheat oven to 400 degrees F (200 C)
Lightly grease baking sheet. In a large bowl, stir 2 cups (500 ml) flour with cheese, baking powder, basil and salt until combined. Using your fingers, rub in butter until it resembles coarse crumbs. In a measuring cup, whisk milk with eggs. Add to flour mixture together with sun dried tomatoes; stir to combine. If sun dried tomatoes are still moist, you may need to gently add remaining ¼ cup (50 ml) flour to form a soft dough.
With floured hands, knead dough about 10 times on lightly floured counter. On a baking sheet, form into a 9 inch (23 cm) circle. Using a serrated knife cut into 8 wedges. Don’t separate the wedges. Bake in centre of preheated oven until golden brown on top and baked through, about 17-20 minutes (Victoria says she baked for 20 minutes). Serve warm or cool on a rack.
Makes 8 scones