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Breakfast
8 servings
NuWave
3 c all-purpose flour
2 t sugar
8 T butter, unsalted, cold, cut into pieces
1¼ c buttermilk
¾ c sun-dried tomatoes, well drained, roughly chopped
Cut in the butter piece by piece. Using a pastry cutter, cut in butter until it becomes the size of small peas and is well incorporated. Refrigerate for 20-30 min.
Remove flour mixture from the refrigerator and mix in buttermilk, feta cheese, sun-dried tomatoes, and basil. Do not overmix. Dough will be sticky.
Turn the dough out onto a floured work surface and roll out to a thickness of 1 inch. Cut scones into triangles. Place onto parchment-lined pans.