Scones aren't just for breakfast or afternoon tea. Our savory recipe features sun-dried tomatoes and mozzarella. And this portable dish, complete with do-ahead and packing tips, makes a great addition to your picnic menu.
To-Go Tip: Take smaller scones to a gathering. Use a 3-inch-round biscuit cutter to make 12 smaller scones, and reduce the baking time to 10 to 15 minutes. The scones should be cooled before packing.
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.
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).
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.
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.
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.
Per serving (1 scone): Calories 340 ● Total Fat 17 g ● Saturated Fat 10 g ● Cholesterol 95 mg ● Sodium 525 mg ● Total Carbohydrate 37 g ● Fiber 1 g ● Sugars 3 g ● Protein 11 g