14 April 2011

Tomato-Asiago Scones

½ cup pine nuts 3 cloves roasted garlic, mashed ½ cup firmly packed smoked tomatoes or sundried tomatoes packed in oil, drained and chopped 3 ½ cups all-purpose flour 1 ½ tablespoons salt 1 to 2 teaspoons freshly ground black pepper ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into pieces 1 cup grated asiago cheese (grated with the large holes) 2 tablespoons thinly sliced green onions (white part only) ½ cup heavy whipping cream ¾ cup buttermilk

  1. preheat the oven to 400. arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes (keep checking, they burn easily); set aside.

  2. in a bowl, stir together the tomatoes and the roasted garlic, making sure the garlic breaks up and is evenly distributed.

  3. in a large bowl, stir together the flour, baking powder, salt, and pepper. gradually cut in the butter with a pastry blender or 2 forks until the mixture resembles small peas. stir in the tomato-garlic mixture, pine nuts, grated cheese, green onions, cream, and buttermilk. using your hands, mix all the ingredients until they are incorporated.

  4. transfer the dough into a small scone pan (should make about 25 small scones) and bake in the preheated oven until the scones are golden, about 15 minutes.

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