Pizza Hut used to have this thing called a P’zone. Maybe they still have it. I don’t know because I never go there anymore (unfortunately?) and I never would have ordered a P’zone from there anyway. Who needs that when you can have their crispy thin crust?! Mmmm… ok, I got off track. This scone is nothing like a p’zone because I think they were supposed to be a toss between a pizza and a calzone. This is seriously not a Pizza Hut commercial. I don’t know why I keep talking about them.
You guys know we’re into scones, if you’ve been here a minute. Until now, though, we’ve never attempted a savory scone. Heather was none too thrilled to try these. I wasn’t sure about them either but I figured we may as well give them a shot. As is the case with most scones, they didn’t disappoint. I toyed with having a marinara sauce to dip them in because it just seemed like the right thing to do but I’m glad I decided against it because after tasting them, it would have been too much. The sun-dried tomatoes and fresh basil give it just the right amount of flavor.
The recipe makes 8 and that was perfect because we made them for dinner on a Sunday night and then I had them for lunches for the rest of the week. Since I usually grab something as I’m running out the door around 11:00 am, these were perfect to throw in the microwave and take on the go. A great lunch!
2 cups flour
1/2 cup cornmeal
1 tbsp baking powder
A few leaves fresh basil, or to taste (only use dried basil if you absolutely have to)
1/2 tsp oregano
1/4 tsp salt
1/2 cup cold butter, cubed
1/2 cup diced sun-dried tomatoes
1 cup shredded mozzarella
2 large eggs
3/4 cup buttermilk
- Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Place the diced sun-dried tomatoes in a medium bowl and pour enough boiling water over them to completely cover them. Let stand for 30 seconds, then drain. Add the cheese to the tomatoes.
- In a small bowl, whisk together the eggs and buttermilk. Add the egg mixture and tomato mixture to the dry ingredients and stir until a sticky dough is formed.
- Turn the dough out onto a lightly floured surface and gently knead until it just comes together, about 5-6 times. Divide the dough in half and pat each half into a 1 inch thick disc. Cut each disc into 4 wedges.
- Place the wedges onto the prepared baking sheet, about 1 inch apart. Bake until the scones are golden brown, about 15-20 minutes. Serve the scones warm.