Name: Provolone Scones with Cherry Tomato Butter
Total time: 30 min
Yield: 12 to 16 scones
Ingredients: 3 1/4 cups all-purpose flour; 1 tablespoon granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3/4 cups cold unsalted butter, (cut into pieces); 6 ounces provolone cheese, (freshly grated); 1 cup buttermilk; 6 tablespoons unsalted butter; 2 tablespoons sun dried cherry tomatoes, (chopped)