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Bacon and Dried Tomato Scones


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Rate this recipe 4.6/5 (23 Votes)


  • 3/4 cup dried tomatoes (not oil-packed)
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon garlic salt
  • 3/4 cup butter, cut up
  • 8 slices bacon, crisp-cooked, drained, and crumbled
  • 1/4 cup sour cream
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • 1/2 cup shredded mozzarella cheese
  • Crisp-cooked bacon, crumbled (optional)


Servings 16
Preparation time 12mins
Cooking time 37mins


Step 1

Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes.

In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges.

Place wedges 2 inches apart on a very large ungreased baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Top with additional crumbled bacon. Makes 16 scones.

Nutrition information

Per serving: Calories 202, Total Fat 13 g, Cholesterol 57 mg, Sodium 326 mg, Carbohydrate 17 g, Fiber 1 g, Protein 6 g, Percent Daily Values are based on a 2,000 calorie diet


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