Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1/2 cup fine cornmeal

  3. 1 tablespoon baking powder

  4. 1 teaspoon basil

  5. 1/2 teaspoon oregano

  6. 1/4 teaspoon salt

  7. 1/2 cup (1 stick) cold butter, cut into small pieces

  8. 1/2 cup diced sun-dried tomatoes

  9. 1 cup (4 ounces) shredded mozzarella

  10. 1/3 cup finely chopped pepperoni

  11. 2 large eggs

  12. 3/4 cup buttermilk

Instructions Jump to Ingredients ↑

  1. Heat the oven to 375 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.

  2. Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).

  3. In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.

  4. Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.

  5. Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.

  6. Nutritional Information Per serving (1 scone):

  7. Calories 340 ● Total Fat 17 g (27% DV) ● Saturated Fat 10 g (49% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 525 mg (22% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 1 g (6% DV) ● Sugars 3 g ●

  8. Protein 11 g (22% DV)

  9. Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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