Print Recipe

Parmesan and Sun-Dried Tomato Scone Bread



  • Vegetable oil spray
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • 2/3 cup grated Parmesan cheese
  • 6 tablespoons cold butter
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup sun-dried tomato paste


  1. Heat oven to 375 degrees F.
  2. Mix together flour, sugar, baking powder, salt and cheese.
  3. Cut in the cold butter. Stop when you have pea-size bits.
  4. Beat together the egg, milk and tomato paste. Mix this with the dry ingredients just to incorporate and knead about 10 times or less. Do not overwork.
  5. Spray a loaf pan with vegetable oil spray.
  6. Form the dough into a loaf-length log and set in the pan.
  7. Bake at 375 degrees F for 25 to 30 minutes or until golden on top and puffed up.
  8. Cool for 10 minutes before removing from the pan.
  9. Wait 10 minutes longer to serve.

You can brush the top with an egg wash before baking.

Approximate values per serving: 182 calories, 9 g fat, 36 mg cholesterol, 5 g protein, 25 g carbohydrates, 1 g fiber, 326 mg sodium, 40 percent calories from fat

Source: Chef Andy Broder

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