Страница 89

Spinach and Sun-Dried Tomato Scones

PAIR WITH

Roasted Asparagus Soup with Cashew Cream

(PAGE 30)

Black Bean Soup with Roasted Red Pepper Cream

(PAGE 54)

Though most people are familiar only with sweet scones served at teatime, they can also be made savory. In this recipe, I stir baby spinach and sun-dried tomatoes into the dough for color and flavor. I love these scones with soup—they’re sturdy enough to use as a dipping device and crunchy enough to crumble over the top as croutons. The raw scones freeze very well, so you can bake only what you need and freeze the rest, so that fresh-baked scones will be at your fingertips

.

MAKES

8

SCONES

SERVES

8

ACTIVE TIME

10

MINUTES

TOTAL TIME

35

MINUTES

1

1

/

2

cups plus 2 Tbsp [230 g] all-purpose flour

2 Tbsp packed brown sugar

2 tsp baking powder

1

/

2

tsp baking soda

1

/

2

tsp sea salt

1

/

4

tsp freshly ground black pepper

1

/

2

cup [110 g] cold unsalted butter, cut into