August 7, 2014

Sun-Dried Tomato Scones

On the Menu Today~
Sun-Dried Tomato Scones

Sun-dried Tomato Scones are
delicious served with a steamy bowl of
roasted tomato soup~

Sun-dried tomato scones are made easy by
using a buttermlk baking mix such as Bisquick.
Parmesan cheese, spices and sun-dried tomatoes are
added and the results are delicious.

Sun-dried Tomato Scones make a delicious
capicola and provolone sandwich also.

Coppa is a traditional Italian cold cut.
It is dry, cured, and sliced very thin.
It is similar to the well known cured ham, prosciutto.

Capicola is lightly seasoned with red and/or white wine,
garlic and a variety of herbs and spices.
It is often rubbed with hot paprika or cracked black pepper.

Giardiniera is the must have condiment for an Italian Beef Sandwich and
in Italian the word means "from the garden" but
How in the world do you pronounce it?

After saying it about 3 times in a row,
it starts to sound right!
Many recipes differ,
but Giardiniera traditionally contains hot or mild peppers,
celery, carrots, pitted green olives plus
other vegetables mixed with a spice blend and
packed in olive oil.

Sun-Dried Tomato Scones are delicious served with soups, stews, or chili.

Sun-Dried Tomato Scones

  • 2 cups buttermilk baking mix
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons dried basil
  • 2/3 cup milk
  • 1/2 cup oil packed sun dried tomatoes, well drained and chopped
  • 3 green onion, thinly sliced

  1. Preheat oven to 450º F. Lightly coat a baking sheet with nonstick cooking spray; set aside.
  2. Combine baking mix, cheese and basil in medium bowl. Stir in milk, tomatoes and onions. Mix just until dry ingredients are moistened.
  3. Drop dough by heaping tablespoonfuls onto prepared baking sheet. Bake 8 to 10 minutes or until light brown. 
  4. Remove baking sheet to wire rack; let stand 5 minutes. Remove scones and serve warm or at room temperature.

Capicola Ham and Cheese Sun-Dried Tomato Mini's

  • 1 batch sun dried tomato scones
  • 16 ounces sliced capicola ham
  • 16 ounces sliced provolone cheese
  • 1/3 cup hot or mild giardiniera relish

  1. Slice scones in half. Spread halves with giardiniera relish.
  2. Layer slices of capicola ham cheese on one half, on with remaining half.
  3. Wrap in foil  
  4. Bake at 375º for 10 minutes or until cheese is melted.
Tomatoes, SconesCheeseHam, Italian

Alpino Giardiniera Relish Dell'Alpe Busseto
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