Saturday, November 5, 2011

Pizza Scones with Tomato Dipping Sauce

A quick and easy meal.  Portable too!

To make the scones:

You need:
3 cups flour
2 teaspoons baking powder
1/4 cup butter
1/2 teaspoon salt
3/4 crushed tomato
1 cup buttermilk or sour milk
2 cups shredded cheese (I used a mix of cheddar and mozzarella)
2 small hot peppers, sliced thinly
1/2 finely diced onion
2 teaspoons black pepper
1 tablespoon garlic powder
2 teaspoons dried oregano

Measure flour, salt and baking powder into a large bowl.  Cut the butter into the flour until there are no large chunks.  Add the rest of the ingredients and mix gently until a soft dough forms.  Use a spoon to plop the dough onto a baking sheet.  You can make small "personal" scones, one huge one, or somewhere in between.  I made four, each with about a six inch diameter.  They were about 1.5 inches thick. If you make one large one, make the round a bit thinner to ensure it cooks through in the middle without having burnt edges. Sprinkle with a bit more cheese, some parmesan, oregano, and garlic powder.  Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 and bake for another 15 minutes.  If you are making larger or smaller ones than I did, adjust times accordingly.  Serve warm with pizza sauce or the sauce below.

For the Tomato Dipping Sauce:

You need:
2 teaspoons vegetable oil
A few cloves garlic, chopped
1/2 cup onion, chopped
2 hot peppers, chopped
1 stalk celery, chopped
1 teaspoon black pepper
1 tablespoon dried oregano
1/4-1/3 cup red wine vinegar
2 teaspoons soy sauce
2 cups crushed tomato
1/3 cup chopped fresh basil
Olive oil

Saute garlic, onion, celery, and peppers in the vegetable oil with a pinch of salt until softened.  Add tomatoes, vinegar, pepper and oregano.  Add half a cup of water and then let simmer until sauce has thickened again.  Remove from heat and add the basil.  Let cool a bit and then place in blender.  Add a splash of olive oil and blend briefly (or more if you want a smoother sauce).

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