Receta Sun-Dried Tomato Scones
These scones are delicious!!
Here are 3 great ways to enjoy Sun-Dried Tomato Scones~
Served warm with your favorite mug of tomato soup, served as a "Mini" Ham and Cheese Sandwich or a "Mini" BLT Sandwich~ Sun-Dried Tomato Scones, one recipe, 3 different ways, all delicious~
Capocollo is sometimes called: cappicola, capicola, capicollo or coppa. 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. Capocollo 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?
JAR-DIH-NAIR-AH. 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 and other vegetables mixed with a spice blend and packed in oil. I like it on everything. Yum!
Sun-Dried Tomato Scones are delicious served with soups, stews, or chili. They are a great alternative to crackers.
- Sun-Dried Tomato Scones~
- 2 cups buttermilk baking mix
- 1/4 cup grated parmesan cheese
- 1-1/2 t dried basil
- 2/3 cup milk
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup chopped green onions
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. Remove baking sheet to wire rack; let stand 5 minutes. Remove scones and serve warm or at room temperature.
Here are two recipes for my all time favorite "mini" sandwiches, made with sun-dried tomato scones. Serve these "mini's" with a steaming mug of tomato soup, a handful of potato chips and a cookie or two for dessert, and you have my absolute, all time, favorite lunch~
Capicola Ham and Cheese Sun-Dried Tomato Mini's~
(pictured)
1 batch sun-dried tomato scones
16 oz. sliced capicola ham
16 oz slice provolone cheese
1/3 cup hot or mild giardiniera relish
Slice scones in half, spread halves with giardiniera relish
Lay a few slices of capicola ham and cheese on relish
Make a "mini" sandwich.
Optional: Wrap mini's in foil and bake at 375º for 10 minutes or until cheese is melted.
Enjoy!
BLT Sun-Dried Tomato Mini's~
(not pictured)
1 batch sun-dried tomato scones
olive oil mayo, optional
12 slices bacon
12 fresh basil leaves
2 tomatoes, sliced
6 large lettuce leaves, torn in half
Fry bacon in a large skillet until crisp. Drain on paper towels.
Cut scones in half, spread halves with mayo, optional.
Lay bacon slices, fresh basil leaf, tomato slice and lettuce on the scone halves.
Make a "mini" sandwich. Enjoy!
Alpino Giardiniera Relish Dell'Alpe Busseto