Parmesan, Basil, & Sun-Dried Tomato Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup parmesan cheese, grated (use high-quality parmesan-reggiano)
• 2 teaspoons baking powder
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, chilled
• 1/3 cup milk
• 2 large eggs
• 1/4 teaspoon hot pepper sauce
• 3/4 cup sun-dried tomato (drained of olive oil and coarsely chopped)
• 10 tablespoons pine nuts

Directions

1. 1

   Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.

2. 2

   In large bowl, stir together the flour, cheese, baking powder, basil, and salt.

3. 3

   Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.

4. 4

   In a small bowl, stir together the milk, eggs, and hot pepper sauce.

5. 5

   Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).

6. 6

   With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.

7. 7

   With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.

8. 8

   When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).