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1
Preheat the oven to 400F.
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2
Arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside.
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3
(Keep checking; they burn easily.)
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4
In a bowl, stir together the tomatoes and the roasted garlic, making sure the garlic breaks up and is evenly distributed.
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5
In a large bowl, stir together the flour, baking powder, salt, and pepper.
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6
Gradually cut in the butter with a pastry blender or 2 knives until the mixture resembles small peas.
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7
Stir in the tomato garlic mixture, pine nuts, grated cheese, green onions, cream, and 1/2 cup of the buttermilk.
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8
Using your hands, mix all the ingredients until they are incorporated.
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9
If the dough is too dry to hold together, add more buttermilk, 1 tablespoon at a time, until the dough is pliable and can be formed into a ball.
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10
Mix as lightly as possible to ensure a light-textured scone.
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11
Transfer the dough to a lightly floured surface.
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12
Pat the dough into a rectangle.
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13
Using a well floured rolling pin, roll out the dough to about 3/4 inch thick.
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14
With a sharp knife, halve the dough lengthwise into 2 long, rectangular pieces.
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15
Cut each piece into 2-inch rectangles, then halve each rectangle on the diagonal to make small scones.
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16
Bake on an greased baking sheet until the scones are golden and no longer sticky, about 15 minutes.
