Sun-dried Tomato Scones

  • 2 3/4 c. flour
  • 1 T. baking powder
  • 1 T. granulated sugar
  • 1 T. dried thyme
  • 1/2 tsp. salt
  • 5 T. cold butter, cut into small cubes
  • 2 T. sliced green onions
  • 1/3 c. chopped sun-dried tomatoes (I used the kind stored in oil)
  • 1/4 c. grated Parmesan cheese
  • 1 c. milk
  • 1 egg

Preheat the oven to 400° F.

Whisk together the first 5 ingredients (flour through salt) to combine. Using your fingers, pinch and rub the cold butter into the flour mixture until it resembles coarse crumbs.

Stir in the remaining ingredients to form a soft dough. Pat the dough out into a circle that is about 1-inch thick. Using a rubber spatula, cut the dough into 8 even triangles and set on a baking sheet covered with parchment paper or a silicone baking mat. Bake the scones for 18-24 minutes or until they are firm to the touch. Remove from the baking sheet to a serving plate. Serve warm or at room temperature.

  • Yields: 8 scones
  • Preparation Time: 40 minutes
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