Bacon and Dried Tomato Scones

We love this tea-party twist on scones, baked with crisp bacon, sweet dried tomatoes, and fresh mozzarella.

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4.0 by 22 people

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  • Makes: 16 servings
  • Makes: 16 scones
  • Prep: 25 mins
  • Bake: 12 mins 400°F

Bacon and Dried Tomato Scones

Directions

  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.
  2. 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.
  3. Place wedges 2 inches apart on a very large ungreased or parchment-lined 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.
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Nutrition Facts (Bacon and Dried Tomato Scones)

  • Per serving:
  • 202 kcal ,
  • 13 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 57 mg chol. ,
  • 326 mg sodium ,
  • 17 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 6 g pro.
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