INGREDIENTS:
- 18 whole sun-dried tomatoes, soaked in hot water (half a cup, chopped)
- 1 large egg for egg wash
- 1 cup unbleached flour
- 1 cup cake flour
- 1 cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cracked black pepper
- 6 ounces chévre cheese, crumbled
- ¼ cup scallions, chopped
- 1 large egg
- 2/3 cup buttermilk, approximately
- 2 tablespoons extra virgin olive oil
DIRECTIONS:
1. Rehydrate tomatoes in boiling water until tender. Drain and squeeze our excess water, then chop and reserve. Spray a baking sheet and preheat oven to 400°F. Whisk 1 egg with 1 tablespoon water for egg wash.
2. In a large bowl, mix flours, baking powder, baking soda, salt and cracked pepper. Crumble chévre and add to the flour mixture with the scallions, toss to mix. Whisk together egg and ½ cup buttermilk and olive oil, stir into dry mixture. If it seems stuff, and more buttermilk. Stir in tomatoes. Divide in half and scrape out onto a floured counter. Shape each half into a round and cut into wedges. Brush tops with egg wash. Bake for 10-15 minutes, until golden.
MAKES 12 SMALL SCONES
