Sun-Dried Tomato and Gouda Scones - Lakewinds Food Co-op
Make your next breakfast or brunch extra flavorful with these savory Sun-Dried Tomato and Gouda Scones from Lakewinds Food Co-op!
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Cooking tools:
- Rolling pin
- Grater
- Pastry brush
- Instant-read thermometer
- Cooling rack
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 2 oz. sun-dried tomatoes in oil, <em>drained (save the oil), dried, and finely chopped (about ⅓ cup chopped)</em>
- 6 oz. A Dutch Masterpiece Rembrandt 12-month aged gouda cheese, <em>cut in ¼" cubes</em>
- 4 oz. unsalted butter, <em>cold</em>
- ¾ cup buttermilk, <em>well shaken</em>
- 1 egg
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