Sun-Dried Tomato Scones

The older I get, the more I prefer savory over sweet. I do enjoy baking up elaborate treats but I really don't need cheesecakes, cookies and pies around on a regular basis to tempt me, nor do I have much time left over after cooking a good meal. Scones and biscuits and muffins are my favoured baking outlet. Not only are they fairly foolproof, they don't take much time to whip up and they make a good meal accompaniment as well as a nice snack or light breakfast. I've had this recipe for Sun-dried Tomato Scones in my binder of mean-to-tries for years, but somehow, never got around to making it until just recently. This one's a keeper.

The sun-dried tomatoes add a pleasing sweetness to these savory scones that are much like little triangles of pastry. Adhere to the rules of making perfect pastry, meaning don't overwork the dough and take care to use cold ingredients. These are perfect with a bowl of hot soup or simply enjoy as a satisfying savory snack throughout the day.

Sun-Dried Tomato and Basil Scones

2 cups of flour
1/2 cup finely grated Asiago or Cheddar cheese
2 teaspoons of baking powder
1 teaspoon of dried basil
3/4 teaspoon of salt
1/3 cup of cold butter, cut into pieces
1/3 cup of milk
2 eggs, lightly beaten
1/2 - 2/3 cup of sun-dried tomatoes

Lightly grease or line a baking pan with parchment paper. Soak the sun-dried tomatoes in a small bowl of hot water for roughly 15 minutes. Squeeze out the excess water, pat dry with paper towel and cut into little pieces.

In a large bowl, combine the flour, cheese, baking powder, basil and salt. Cut in the butter using a pastry cutter or fork until the butter is in small pieces.

In a small bowl, whisk together the milk and eggs. Transfer to the flour mixture, along with the sun-dried tomatoes and stir to combine.

Flour your hands and shape the dough into a ball. On a floured board, knead the dough roughly 10 times. Transfer to the baking sheet and form into a 8 - 9 inch circle. Cut into 8 wedges, but don't separate. In a preheated 400 degree oven, bake until golden and baked throughout - about 18 - 20 minutes. Separate the wedges and transfer to a wire rack to cool. Serve warm or cool.