Parrano® & Sun-Dried Tomato Scone
Serves 12
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Prep Time
15 min
Cook Time
20 min
Total Time
1 hr 35 min
Prep Time
15 min
Cook Time
20 min
Total Time
1 hr 35 min
Ingredients
  1. 3 cups all-purpose flour
  2. 1 teaspoon salt
  3. 3 tablespoons baking powder
  4. 1 ½ cups granulated sugar
  5. ¾ cup unsalted butter, cubed small
  6. 2 each large eggs, beaten
  7. 1 cup heavy cream
  8. 1 cup sun-dried tomatoes, finely chopped
  9. 2 cups Parrano®, grated
Instructions
  1. Combine all purpose four, salt, baking powder, and granulated sugar in a large mixing bowl.
  2. Using your hands add cubed butter to dry ingredients until mixture resembles coarse crumbs.
  3. Fold eggs (reserve small amount for brushing scones later) and heavy cream into mixture until a dough forms.
  4. Add sun-dried tomatoes and 1 cup of Parrano® cheese, gently mix.
  5. Place dough on parchment lined tray and roll out to about an inch thickness. Refrigerate for at least 1 hour.
  6. Preheat oven to 375ºF.
  7. Remove dough from refrigeration and cut dough into 6 equal sized squares. Then cut each square in half diagonally to create 12 triangles. Brush scones with reserved eggs and sprinkle remaining Parrano® cheese.
  8. Bake for approximately 20 minutes or until a dark golden brown.
Adapted from Side Dishes
Adapted from Side Dishes
Parrano https://www.parrano.com/

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