Servings
Font
Back
5.0 from 3 votes

Provolone Scones with Cherry Tomato Butter

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
30 mins
Servings: 12 to 16 scones
Course: Breakfast
Cuisine: American

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 pepper
  • 3/4 cups cold unsalted butter, cut into pieces
  • 6 ounces provolone cheese, freshly grated
  • 1 cup buttermilk
cherry tomato butter
  • 6 tablespoons unsalted butter
  • 2 tablespoons sun dried cherry tomatoes, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Serve the the cherry tomato butter.
cherry tomato butter
  1. 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!]