Tomato Basil Mozzarella Black Pepper Scones

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a large bowl, whisk the flour, baking powder, salt, three-quarters of the black pepper and the garlic powder.
3. Add the cold butter and rub or cut it into the flour mixture until it looks like coarse crumbs with some pea-size pieces.
4. Toss in the mozzarella and basil until coated with flour.
5. In a small bowl, crack the egg and beat it; set aside 1 tablespoon of the beaten egg in a cup for brushing.
6. Whisk the milk and tomato paste into the remaining beaten egg until smooth to make the tomato milk.
7. Pour the tomato milk into the flour mixture and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a floured counter, pat into a 1-inch-thick rectangle, fold in half once, and pat out again to about 1 inch thick.
9. Cut into 12 squares and set them on the baking sheet a little apart; chill 10 minutes.
10. Brush the tops with the reserved beaten egg and sprinkle with the remaining quarter of the black pepper.
11. Bake 16–18 minutes, until golden and a toothpick inserted in the center comes out clean.
12. Cool on a rack for 10 minutes before serving warm.