Savory Herb Sun-Dried Tomato Scones
By Yankee Magazine|May 05 2006|
Instructions
Cover sun-dried tomatoes with boiling water in a bowl let stand 30 minutes or until soft. Drain well, and finely chop (you can do as I said to rehydrate the tomatoes with less water, but it will take longer)
Preheat oven to 425. Cover baking sheet with parchment paper, or lightly grease/.
Lightly spoon flour into dry measuring cup, level with knife. Combine flour. Cheese, and next 7 ingredients in a bowl, cut in butter with a pastry blender or 2 knives until mixture resembles course meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. Pat each dough portion into 6-inch circle on the prepared baking sheet. Bake 10 minutes
