I’ve never made scones before–hell, I don’t even LIKE scones that much–but the combo of Manchego cheese, basil, and sun-dried tomatoes was just too yummy to pass up. In the end, the flavor was definitely there, but the texture was a bit off. I think I overkneaded the dough, which resulted in extra (unwanted) density, and I definitely made the scones too thick. Anyway, lessons learned! As with all baking, at least in my world, perfecting this recipe (from Cooking Light magazine) will just take a few more tries. Maybe one of my talented readers can get it right on the first attempt!
Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Coat top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.