1/3 cup sun-dried tomatoes, drained, patted dry, coarsely chopped
Preheat oven to 400 F Lightly grease baking sheet In a large bowl, stir 2 cups flour with cheese, baking powder, basil and salt until combined Using your fingers, rub in butter, until it resembles coarse crumbs In measuring cup, whisk milk with eggs Add to flour mixture, together with sun-dried tomatoes; stir to combine If sun-dried tomatoes are still moist, you may need to gently add remaining 1/4 cup flour to form soft dough With floured hands, knead dough about 10 times on lightly floured counter On a baking sheet, form into a 9 inch circle Using a serrated knife, cut into 8 wedges Don't separate wedges Bake in centre of preheated oven until golden brown on top and baked through, about 17 to 20 minutes Serve warm or cool on rack
