- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon back pepper
- ½ cup unsalted butter - very cold and cut into ½-inch cubes
- 1 large egg - cold
- ¾ cup cold heavy cream
- ½ cup sun-dried tomatoes packed in oil - drained, patted dry, and finely chopped
- ⅓ cup shredded Parmesan cheese
- ⅓ cup shredded sharp cheddar cheese
Preheat the oven to 425°F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
In a large bowl, combine the flour, baking powder, granulated sugar, salt, garlic powder, Italian seasoning, and black pepper; whisk to combine.
Using a pastry cutter or your fingers, work the butter into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
In a glass measuring cup, whisk together the egg, cream, and sun-dried tomatoes. Pour this liquid mixture into the center of the flour mixture. Add both of the cheeses. Use a spatula to stir everything together until just moistened.
Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough until it comes together, then shape it into an 8-inch disc.
Cut the disc into 8 even wedges and carefully transfer them to the prepared baking sheet, placing them about 2-inches apart.
Bake for 20 minutes, or until golden brown. Allow the scones to cool for 10 minutes on the baking sheet and serve warm - ideally drizzled with hot honey!
- Yields: 8 scones
- Preparation Time: 40 minutes