Parrano® & Sun-Dried Tomato Scone
2013-06-20 15:46:06
Serves 12
Prep Time
15 min
Cook Time
20 min
Total Time
1 hr 35 min
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons baking powder
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, cubed small
- 2 each large eggs, beaten
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, finely chopped
- 2 cups Parrano®, grated
Instructions
- Combine all purpose four, salt, baking powder, and granulated sugar in a large mixing bowl.
- Using your hands add cubed butter to dry ingredients until mixture resembles coarse crumbs.
- Fold eggs (reserve small amount for brushing scones later) and heavy cream into mixture until a dough forms.
- Add sun-dried tomatoes and 1 cup of Parrano® cheese, gently mix.
- Place dough on parchment lined tray and roll out to about an inch thickness. Refrigerate for at least 1 hour.
- Preheat oven to 375ºF.
- 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.
- Bake for approximately 20 minutes or until a dark golden brown.
Adapted from Side Dishes
Adapted from Side Dishes
Parrano https://www.parrano.com/
