Lately we’ve had bread on the brain. After the success of the gruyère and caramelized onion scones I started dreaming up all sorts of different flavor combinations, so when I was recently given a few pounds of sun dried tomatoes it only took a few minutes before I was in the kitchen mixing up a batch of sun dried tomato and provolone scones.
I changed the basic recipe a bit and substituted the heavy cream for whole milk, wanting the sun dried tomatoes to be the star of this dish, and I wasn’t disappointed. The tomatoes added just the right note of acid and tartness to balance out the lightly smoked flavor of the provolone cheese.
These were a great accompaniment to a simple but tasty dinner of rice with slow cooked beans. A word of warning: the provolone cheese is going to melt out of these scones, a lot. There will still be plenty of cheese in the scone itself, but although tasty they aren’t the prettiest things you’ll take out of your oven.
You can trim off the excess cheese once the scones have cooled, or you can do like we did and tuck that melted provolone under the bottom of the scone and enjoy the added texture it gives to each bite.
You can buy provolone in smoked or unsmoked versions; when you’re at the deli counter in your local supermarket don’t be afraid to request a sample of each version, so you can determine which flavor will work best for your personal tastes.
- 3½ cups (435 grams) flour
- 1 Tbsp aluminum free baking powder
- ½ tsp salt
- 12 Tbsp unsalted butter
- 8 ounces provolone cheese
- ½ cup sun dried tomatoes
- 1 cup milk
- 1 egg
- In a large mixing bowl sift together flour, salt and baking powder.
- Cut butter into small cubes, then using a knife or pastry blender mix in butter until flour begins to take on the appearance of small pieces of gravel.
- Dice sun dried tomatoes and cheese, then add to flour.
- Scramble the egg in the milk, then pour into mixing bowl and stir just until all of the flour is wet.
- Lightly dust your work surface with flour, and turn the dough out and pat into a ¾ to 1 inch thick rectangular shape.
- Cut into 6 squares, then cut each square diagonally until you have 12 triangular scones.
- Bake at 375 degrees Fahrenheit for 17 to 20 minutes until golden brown.