Dried tomato scones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 2 | cups | Unbleached flour; or 3 C |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cream of tartar |
| x | Salt | |
| 4 | tablespoons | Butter |
| ¾ | cup | Milk |
| 2 | teaspoons | Sonoma dried tomato bits; heaping |
Directions
Preheat oven to 450~. lightly grease a baking sheet and set aside.
Sift together flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in food processor) until the mixture looks grainy, like coarse crumbs. Pour the milk in a well in the center, add tomatoes and mix until a soft elastic dough is formed. Do not overmix. Knead dough lightly on a floured surface until smooth and press with hands or roll dough into a pad about ¾" thick. Cut into 2-½ to 3" rounds with a glass or cookie cutter.
Bake on prepared sheet for about 10 minutes or until they rise and are golden. (wrv)