Best 3 Sun Dried Tomato Basil And Black Pepper Scones Recipes
Indulge in a delightful culinary journey as we explore the tantalizing flavors and textures of sun-dried tomato, basil, and black pepper scones. These savory pastries are a perfect blend of tangy, herbaceous, and spicy notes, offering a unique and unforgettable taste experience. With three mouthwatering variations to choose from, each recipe caters to different dietary preferences and taste buds. For those who love a classic combination, the Sun-Dried Tomato Basil Scones are a must-try, featuring a vibrant mix of sun-dried tomatoes and fragrant basil. The Vegan Sun-Dried Tomato Basil Scones cater to plant-based eaters, offering a delicious and cruelty-free alternative with the same burst of flavor. And for those who crave a bit of heat, the Black Pepper and Sun-Dried Tomato Scones pack a peppery punch that balances the sweetness of the tomatoes perfectly. No matter your preference, these sun-dried tomato, basil, and black pepper scones are sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES
Make and share this Sun-Dried Tomato, Basil and Black Pepper Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400 degrees.
- Stir together dry ingredients and herbs; first 7 ingredients.
- Blend in butter to look like coarse cornmeal.
- Stir in tomatoes.
- Mix milk with egg; stir into flour mixture until moist.
- Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
- Cut 8 wedges and separate slightly.
- Bake until golden 15 - 20 minutes.
- Brush with seasoned olive oil or melted butter.
Nutrition Facts : Calories 297.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 60.9, Sodium 513.5, Carbohydrate 37.9, Fiber 1.8, Sugar 2.3, Protein 6.7
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
CHEESY SUN-DRIED TOMATO SCONES
These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! These scones freeze very well & are great for packed lunches and picnics etc.
Provided by Um Safia
Categories Scones
Time 1h
Yield 20 scones, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
- Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
- Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
- Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
- bake for 12-15 minutes until risen, golden and cooked all the way through.
Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2
Tips:
- For the best flavor, use fresh herbs and spices. If you don't have fresh basil, you can use 1 tablespoon of dried basil.
- Make sure to sun-dry your tomatoes properly. If they are not dry enough, they will not have the right flavor and texture.
- If you don't have time to sun-dry your tomatoes, you can buy them pre-dried.
- If you want a more savory scone, you can add 1/2 teaspoon of garlic powder or onion powder.
- If you want a sweeter scone, you can add 1/4 cup of sugar.
- Be careful not to overmix the dough. Overmixing will make the scones tough.
- Bake the scones until they are just golden brown. If you bake them too long, they will be dry.
- Serve the scones warm with butter, jam, or cream.
Conclusion:
These sun-dried tomato, basil, and black pepper scones are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, and they are sure to be a hit with your family and friends. So next time you are looking for a new scone recipe, give these a try. You won't be disappointed!
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