I’ve been on a bit of a scone kick lately. My recipe is easy to make, infinitely versatile and in relative terms, low fat – which means they don’t add the fanny pounds associated with most scone recipes.
For dinner the other night I whipped up a quick Greek pasta salad and wanted some sort of bread as an accompaniment. I was lucky enough to have a cupboard full of Bella Sun Luci products to test and decided that scones full of tender, succulent sun dried tomatoes and salty Parmesan simply must be a perfect combination for a savory scone….and I was right.
The pungent flavor of the lovely Bella Sun Luci tomatoes combined beautifully with the Parmesan; and the resulting scones are a little taste of the sunny Mediterranean you don’t want to miss.
In addition to the scones, I’ve used Bella Sun Luci tomatoes in two of my family’s favorite pasta dishes: Tasty Tomato Taglierini and Farfalle with Asparagus, Crispy Prosciutto and Pine Nuts. For these dishes I used tomatoes packed in oil and seasoned with Italian herbs. The tomatoes were sweet, tender, succulent morsels surrounded in just enough olive oil to moisten and flavor.
Any time I can add a healthy complement that supplies antioxidants, lycopene and Omega 3′s to a dish, I’m pleased. When that ingredient tastes spectacular, I’m thrilled. I would highly recommend the Bella San Luci family of sun dried tomato products. It includes julienne cut and tomato halves with Italian herbs, tomato pesto with pine nuts and bruschetta – all packed in heart-healthy premium olive oil. They also offer a line of simple dried products packed in recloseable ziplock pouches for dishes (such as scones) where olive oil would be an unwelcome addition. I can’t wait to try their pouch packed tomatoes with zesty peppers!
The next time you’re standing in front of the huge selection of sun dried tomato products thinking they’re all basically the same, think again and try Bella Sun Luci! You won’t be disappointed.
For more delicious recipes, see the full line of products and learn more about Mooney Farms, producers of Bella Sun Luci products, visit their website. You’ll be glad you did!
If you’d like to try some of these great products, enter my giveaway. Follow me on twitter and tweet using the hashtag #bellasanluci by Tuesday, May 8th.
- 2 cups white whole wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/8 cup sugar
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter
- 1/2 cup Bella Sun Luci julienne-cut sun dried tomatoes with Italian basil – finely chopped
- 1/2 cup good quality shredded Parmesan cheese plus more for sprinkling
- 1/2 cup plain fat free Greek yogurt
- 1/2 cup low fat milk (I used 2%)
- 1 egg, lightly beaten
- Preheat oven to 425°.
- Combine flour, baking powder and sugar in a bowl and whisk together.
- Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
- Add tomatoes and Parmesan and gently stir.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Brush the tops of the scones with a the beaten egg and sprinkle with Parmesan.
- Bake for 17 minutes or until light brown.