This afternoon I got my first set of Invisalign trays and after five hours I’m already counting down to when this is over. Did you know you have to wear these things for 22 of 24 hours a day? When I heard that all I thought was, ONLY TWO HOURS TO EAT? I think there are only two hours a day when I’m not eating.
Maybe losing those five pounds won’t be so hard after all…
By the time I got home I was pretty much fixated on what I was going to eat for my two hours of freedom, so I made scones. Again. Tomato basil scones with shredded Pecorino Romano cheese. Yes please. You’re gonna want a bunch of these.
Tomato Basil Scones with Pecorino Romano (makes 6)
1C unbleached all purpose flour
1/2T baking powder
2T cold butter
1/2C grated pecorino romano cheese
3T diced sundried tomatoes
2T chopped fresh basil
1/2C + 1T heavy cream
Preheat oven to 425F and line a cookie sheet with parchment paper.
1. In a medium sized mixing bowl add the flour, salt, baking powder and sugar and whisk together.
2. Cube the cold butter and add it to the flour, working it in with a pastry blender or fork until the mixture is crumbly. Some of the butter should still be in larger pieces.
3. Add the cheese, tomatoes and fresh basil. Loosely mix until combined.
4. Add the 1/2 cup of cream and stir just to combine. Do not over mix. You want to see dough that’s shaggy and will come together. Mine looks a little clumpy and I’ve included pictures below so you get a general idea. The main thing is it needs to stick together when you form it into a disc by hand.
5. Transfer that shaggy dough onto the parchment lined cookie sheet and form a circle that is about a 1/2 to 3/4″ thick. Brush the top with the remaining heavy cream. You may not need to use it all, just a fine layer over the top. This helps the scones turn a golden brown once in the oven.
6. Place the cookie sheet (with the scone disc) in the freezer for 15 minutes.
7. After 15 minutes, remove the cookie sheet from the freezer. Using a pastry cutter (or a knife with a large blade), cut the disc into 6 pieces and separate the pieces so they have space between them on the sheet.
8. Place the cookie sheet with the scones back in the freezer for an additional 10 minutes.
9. Remove the cookie sheet from the freezer and place in the preheated oven. Bake the scones for 22 to 24 minutes until they’re golden brown.
10. Cool them on the pan and serve warm or at room temperature.
*You can eliminate the salt if you prefer a less salty taste.
**Consider slicing one in half and eating it with sliced ham and a little salad. Perfect for lunch or a snack.