Dried tomato scones

Yield: 8 Servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
2 cups Unbleached flour; or 3 C
1 teaspoon Baking soda
2 teaspoons Cream of tartar
\N x Salt
4 tablespoons Butter
¾ cup Milk
2 teaspoons Sonoma dried tomato bits; heaping

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)

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