Recipe 342 - Sun-Dried Tomato Scones

These were another case of "we need something to go with the soup for dinner....". I love having the skills to make things without a lot of planning. The more I make scones, the easier they are. I think there are two key ingredients - or at least two things i recently have been doing - that make a big difference. The first is mixing in the butter only until it gets to "pea sized" chunks - the steam the butter gives off as it bakes gives the scones their lift. If the pieces are too small, you dont get the same amount of lift. The second point is using an acidic milk product - Lora at Creating Ocassions mentioned the acidity is needed to help activate the baking powder (for even more lift). I have started using plain yogurt exclusively in all my scones. Its hard wen I write out these recipes, because adding the yogurt is not a measured thing. I tend to add in about 1/2 of when the recipe calls for right away, and then as it is mixing, "eyeball" the way the dough is coming together and adding tablespoons more of the yogurt as required; the aim to is get the dough to come together, but not be overly moist. For me, it is still more of an art than a science.

We used basil, chives and parsely from our herb garden. It was basically chop up spices to about a cup of loose herbs.

The Dragon sadly didn't like them; I don't think he could get past the sun dried tomato. Everyone else liked them....

Sun-Dried Tomato Scones
from: The Modest Kitchen

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp sugar
• 113 g butter
• 1 cup plain yogurt (add less to start; add as required)
• 40 g sun dried tomatoes chopped
• 1 cup of fresh herbs (basil, parsley, chives etc) finely chopped
• 1 cup cheese shredded (cheddar etc)

1.  Preheat oven to 440F. Turn down to 415F when the scones go in to bake.
2. Chop herbs and sun dried tomatos, and set aside
3. Combine flour, baking powder, baking soda, salt and sugar. Mix
4. Add butter and mix until butter is the size of peas.
5. Add in tomatos and herbs. Mix enough to ensure they are distributed evenly.
6. Add yogurt, about 1/2 first, and then as necessary, to have dough come together. Try not to get overly moist. Do not over mix.
7. Turn dough out onto a floured surface. Hand knead a few times. Roll out flat to about 5/8" thick.
8. Use a round cookie cutter to cut out pieces. Place onto an oiled baking sheet. Combine scraps. Cut out more until dough is all used.
9. Lighty brush the tops with milk. 
10. Place in oven, reduce heat to 415F, and bake for 15 or so minutes. Turn the tray at 10 minutes.
11. Remove when tops are browning nicely.
12. Let cool a bit, and serve

Makes about 15 scones.