Provolone Scones with Cherry Tomato Butter
User Reviews
5
2 reviews
Excellent
Provolone Scones with Cherry Tomato Butter
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cups butter cut into pieces, cold unsalted
- 6 ounces provolone cheese freshly grated
- 1 cup buttermilk
cherry tomato butter
- 6 tablespoons butter unsalted
- 2 tablespoons sun-dried cherry tomatoes chopped
Instructions
- Preheat oven to 425 degrees F.
- In large bowl combine the flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the provolone. Stir in the buttermilk and mix with a spoon until a dough forms, using your hands to bring it together. Turn it on to a lightly floured surface and knead gently three or four times.
- Divide the dough in half and pat into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter.
- Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Serve the the cherry tomato butter.
cherry tomato butter
- In a bowl, mix together the butter and tomatoes until combined. You can place it in the fridge (even form it into a ball or log) or keep it at room temperature until ready to use.
Notes
- [scones from my favorite scone recipe!]
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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