When I was 24, I lived in Denver, Colorado, worked two jobs and lived paycheck to paycheck. Since I couldn’t afford to eat out at restaurants, I cooked at home a lot and ended up often making scones. I’m not really sure why but I think this was the beginning of my curiosity on how to make food I’d never made before. Now, whenever I make scones, I think of that tiny kitchen in that tiny studio apartment on Poet’s Row that I called home. I thought of that time again when I made these Manchego, Herb, and Sun-Dried Tomato Scones. Scones are a quick bread and since they don’t have yeast, they are easy to make. These are baked with sun-dried tomatoes, manchego cheese, and basil. The sun-dried tomatoes are little bursts of flavor in these scones, the basil adds an herby freshness and the cheese provides a slightly nutty undertone. Eat these plain, toasted, or with a little butter for breakfast, as a snack or a nice side to any dish.

The ingredients:

In a large bowl, mix together the dry ingredients and cut in the butter.

Mix in chopped sun-dried tomatoes, shredded cheese, and basil.

Stir in buttermilk and egg whites until just combined. Don’t overmix.

Roll dough out onto a lightly floured surface and knead 4 times.

Pat the dough into a round disk and cut into 8 wedges.

Bake at 425°F for 15 minutes until golden brown.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine