Bacon and Dried Tomato Scones

Photo by Barbara B.

PREP TIME

12

minutes

TOTAL TIME

37

minutes

SERVINGS

16

scones

PREP TIME

12

minutes

TOTAL TIME

37

minutes

SERVINGS

16

servings

Ingredients

  • 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)

Directions

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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