Savory Sun-Dried Tomato Scones

Lasagna is more than just a dish; it's a quintessential symbol of Italian cuisine that has captivated palates around the world. With its multi-layered structure of pasta, savory sauce, and rich cheeses, lasagna embodies comfort food at its finest. The dish's origins trace back to Ancient Greece, where a similar recipe called "Laganon" was crafted from layers of pasta and sauce. However, it was in Italy that lasagna evolved into the beloved classic we know today, particularly in regions like Emilia-Romagna, where the dish is a source of pride and tradition.

Savory Sun-Dried Tomato Scones

Dive into the heart of Italian cuisine with our ultimate guide to homemade classic lasagna! Discover the secrets behind crafting this multi-layered delight, from selecting the freshest ingredients to mastering traditional techniques. Learn about the essential components like fresh pasta, rich cheeses, and flavorful sauces. Whether you're preparing for a family gathering or a cozy dinner, this guide will help you create a lasagna that's sure to impress and bring everyone together. Enjoy the warmth and nostalgia of this beloved Italian dish with each delicious bite!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon dried oregano

½ teaspoon garlic powder

½ cup unsalted butter, cold and cubed

¾ cup sun-dried tomatoes (oil-packed, drained and chopped)

½ cup shredded cheddar cheese

¼ cup grated Parmesan cheese

¾ cup buttermilk

1 large egg (reserved for egg wash)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sea salt, dried oregano, and garlic powder. Whisk these dry ingredients together until they are fully blended.

Incorporate the Butter: Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining for flakiness.

Add the Flavorings: Gently fold in the chopped sun-dried tomatoes, shredded cheddar cheese, and grated Parmesan cheese. Ensure these ingredients are evenly distributed throughout the flour mixture for a burst of flavor in every bite.

Combine the Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk and the lightly beaten egg. Set a small amount of the egg wash aside for later to brush on the scones before baking.

Form the Dough: Pour the buttermilk mixture into the bowl with the flour mixture. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but cohesive.

Shape the Scones: Turn the dough onto a lightly floured surface. With your hands, gently pat the dough into a round disc about 1 inch thick. Use a sharp knife or pastry cutter to cut the disc into 8 wedges, ensuring each piece is similar in size.

Prepare for Baking: Transfer the scone wedges onto the prepared baking sheet, making sure to leave a little space between each one. Brush the tops of the scones with the reserved egg wash to give them a beautiful golden crust when baked.

Bake the Scones: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes. The scones should be golden brown on top, and a toothpick inserted into the center should come out clean.

Cool and Serve: Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack. Enjoy the scones warm or at room temperature, preferably with a generous spread of butter or cream cheese for added richness.

Prep Time: 15 minutes

Total Time: 30 minutes

Servings: Makes 8 scones