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Tomato Basil Scones

Tomato basil scones

Fr. Dominic Garramone

The Bread Monk

Peru, Ill.

Fr. Dominic Garramone is an avid baker and the author of six cookbooks. These savory scones are an ideal accompaniment to a bowl of soup or stew, but they also make for a different kind of breakfast treat or snack. It may seem a bit odd to make scones in a square cake pan, but the dough is easier to manage that way and makes for neat and even servings.


2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup (½ stick) cold butter, cut into slices 
2 tbsp. minced fresh basil or 2 tsp. dried
2 tbsp. minced fresh parsley or 1 tbsp. dried
½ tsp. minced fresh rosemary or ¼ tsp. dried and ground
½ cup chopped sun-dried tomatoes (not in oil)
¾ cup crushed tomatoes 
Melted garlic butter and grated Parmesan for topping, optional


1. Preheat oven to 425F. and lightly grease 8- by 8-inch cake pan.  

2. In medium 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.

3. Add crushed tomatoes and mix until dough forms into a ball. Knead gently for five or six strokes. Press dough into pan and spread evenly. Using a bench knife or spatula, divide into nine squares.

4. Bake for 20 to 25 minutes or until scones are browned and slightly firm to the touch. Allow to cool in pan for 10 minutes; serve warm. If desired, brush with melted garlic butter and Parmesan cheese before serving.

Photo courtesy of American Bakers Association

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