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Sun-Dried Tomato, Thyme & Asiago Scones
EatingWell Test Kitchen
“No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad. ”
1½ cups all-purpose flour plus 2 tablespoons, divided
1¼ cups white whole-wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ½-inch cubes
⅓ cup chopped sun-dried tomatoes
⅓ cup shredded Asiago cheese
¼ cup chopped fresh thyme or 1 tablespoon dried
1 cup reduced-fat milk or buttermilk
1 large egg
1Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2Whisk 1½ cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in sun-dried tomatoes, cheese and thyme.
3Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
4Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
5Bake the scones until firm to the touch, 18 to 24 minutes.
Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.