- Ingredients
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- 2 cups flour
- 1/2 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1/2 cup diced sun-dried tomatoes
- 1 cup (4 ounces) shredded mozzarella
- 1/3 cup finely chopped pepperoni (optional)
- 2 large eggs
- 3/4 cup buttermilk
- Instructions
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Heat the oven to 375 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.
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Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).
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In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.
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Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.
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Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.
Nutritional Information
Per serving (1 scone):
Calories 340 ● Total Fat 17 g (27% DV) ● Saturated Fat 10 g (49% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 525 mg (22% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 1 g (6% DV) ● Sugars 3 g ●
Protein 11 g (22% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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