Tomato Basil Scones

Ingredients

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt¼ cup (½ stick) cold butter cut into slices

2 tablespoons minced fresh basil (2 tsp. dried)

2 tablespoon minced fresh parsley (1 tablespoon dried)

½ teaspoon minced fresh rosemary (¼ teaspoon dried and ground)

½ cup chopped sun-dried tomatoes (not in oil)

¾ cup crushed tomatoes 

Preheat oven to 425° F. and lightly grease an 8 x 8-inch cake pan.  In a medium-size bowl, whisk together flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in herbs and sun-dried tomatoes until evenly distributed. Add crushed tomatoes and mix until dough forms into a ball. Knead gently for five or six strokes. Press dough into pan until spread evenly in pan. Using a bench knife or spatula, divide into 9 squares. Bake for 20 to 25 minutes or until browned and the scones are slightly firm to the touch. Allow to cool in pan for ten minutes before serving warm. 

Notes

This are delicious accompanying soup, but also topped with Italian sausage gravy. You can use pretty much any sausage gravy recipe, but use your favorite Italian sausage instead of the traditional country breakfast variety.