Sun-Dried Tomato, Basil and Black Pepper Scones

• all-purpose flour↗2 cups
• baking powder↗1 tablespoon
• sugar↗1 tablespoon
• salt↗1⁄2 teaspoon
• cracked black pepper↗1⁄2 - 1 teaspoon
• minced fresh parsley3 tablespoons
• chopped fresh basil or 2 teaspoons dried basil2 tablespoons
• butter↗1⁄3 cup
• sun-dried tomato packed in oil, well drained and finely chopped↗1⁄2 cup
• milk↗1⁄2 cup
• egg, slightly beaten↗1
• olive oil or melted butter↗

Step-by-step instructions

1. 1

   Preheat oven 400 degrees.

2. 2

   Stir together dry ingredients and herbs; first 7 ingredients.

3. 3

   Blend in butter to look like coarse cornmeal.

4. 4

   Stir in tomatoes.

5. 5

   Mix milk with egg; stir into flour mixture until moist.

6. 6

   Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.

7. 7

   Cut 8 wedges and separate slightly.

8. 8

   Bake until golden 15 - 20 minutes.

9. 9

   Brush with seasoned olive oil or melted butter.