Sunday, September 7, 2014

Savory Tomato and Herb Scones

Last weekend I made some fresh ricotta cheese, and this week I have a bunch of tomatoes.  Besides some great pasta and pizza ideas for these I thought it would be fun to make a savory Sunday breakfast scone.

2 cups all purpose flour (I use King Arthur)
1 Tbsp baking powder
1/4 teaspoon kosher salt
4 Tbsp unsalted butter, cut into small pieces (I quarter each Tablespoon)
1 large clove garlic minced
2 Tbsp fresh chopped herbs (I used basil and parsley)
1 plum tomato, seeded and diced
1/4 cup buttermilk
1/4 cup ricotta cheese (you could substitute sour cream, Greek yogurt or cream cheese)
1 egg plus one yolk (reserve extra white for brushing on top)
1/4 cup parmesan cheese

Preheat oven to 375°F
Mix together flour, baking powder and salt.  Add butter and mix until butter is pea sized or a bit larger.
stir in ricotta, tomato, garlic and herbs.  Beat buttermilk into eggs and add to mixture, mixing gently just until incorporated.  Place dough onto a generously floured surface and knead or fold 4-6 times until the mixture is smooth, but don't work it too long or the scones will be tough.  Form into a circle.  I like my scones puffy, so I only made my circle about 6-7 inches in diameter, then cut into 8 scones, place on a parchment lined pan and brush with beaten egg white, then top with parmesan cheese.  Bake 20-25 minutes.
Cool 10 minutes before serving.

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