Sun dried tomato scones
3 1/4 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon cayenne powder
3/4 cups cold butter cut into pieces
½ cup chopped sun dried tomatoes
1 tablespoon chopped fresh rosemary
1 cup buttermilk
melted butter, for brushing
raw coarse sugar, for sprinkling
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sprinkle some coarse sugar on the parchment paper.
In large bowl combine the flour, sugar, salt, pepper, cayenne, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the sun dried tomatoes and rosemary. Stir in the buttermilk. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide the dough in half and pat each into 5-inch round circles. Brush each dough disc with melted butter and sprinkle the tops with the coarse sugar. Place each round on the baking sheet.
Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with honey if desired. Serve immediately.