Savory Smoked Tomato-Asiago Scones

Name: Savory Smoked Tomato-Asiago Scones
Yield: makes about 25 small scones
Ingredients: 1/2 cup pine nuts; 3 cloves roasted garlic, mashed (see page 255); 1/2 cup firmly packed smoked tomatoes (see headnote) or sundried tomatoes packed in oil, drained and chopped; 3 1/2 cups bleached all-purpose flour; 1 1/2 tablespoons baking powder; 1 teaspoon salt; 1 to 2 teaspoons freshly ground black pepper; 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into pieces; 1 cup grated 5-month-aged Asiago cheese (grated with the large holes); 2 tablespoons thinly sliced green onions (white part only); 1/2 cup heavy whipping cream; 1/2 to 3/4 cup buttermilk

December 14, 2011

My friends Larry Butler and Carol Ann Sayle, owners of Boggy Creek Farm in Austin, sell the most fabulous smoked tomatoes. I’ve used them to enhance meat dishes and salads. But I’d never tried them in a bread or scone, so I came up with this recipe to showcase them. As soon as the first fragrant scone came out of the oven, I knew I’d be delighted with the result. I even devised a way to use the day-old scones to stuff my Three Pigs pork tenderloin (page 33). As much as I love Larry’s smoked tomatoes, I must admit the scones are delicious made with any high-quality sun dried tomatoes.

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