Sun-Dried Tomato and Basil Scones

I first tasted these delicious itty-bitty carbs at my friend Isabelle's house. I adore sun-dried tomatoes and thought that these were so good that I had to ask for the recipe so I could make them at home. Serve these with pasta, minestrone soup or my Meal in a Bowl soup.

2 1/4 cups flour (divided)
1/2 cup Asiago cheese, grated
2 tsp baking powder
1 tsp dry basil
3/4 tsp salt
1/3 cup cold butter, cut into small pieces
1/3 cup milk
2 eggs, slightly beaten
1/2 cup sun-dried tomatoes, drained, patted dry and coarsely chopped

Preheat oven to 400F. Lightly grease a baking sheet.

In a large bowl, stir 2 cups of flour with the Asiago, baking powder, basil and salt until well blended. Using a pastry blender, or your fingers, add in butter and mix until it resembles coarse crumbs.

In a small bowl, whisk milk with eggs. Add to flour mixture. Add sun-dried tomatoes; stir to combine. If the sun-dried tomatoes are still moist, you may need to add the remaining 1/4 cup of flour to form a soft dough.

With floured hands, knead dough about 10 times on a floured surface. Place dough on the prepared baking sheet and roll into a 9" circle. Using a serrated knife, cut into 8 wedges (don't separate wedges).

Bake in the centre of the oven for 17-20 minutes or until golden brown on top and baked through. Serve warm, or cool on a rack.

Tip 1: I prefer to use my Pampered Chef baking stone for this recipe.
Tip 2: You could also try adding chopped black olives too.