Bacon and Dried Tomato Scones
cup dried tomatoes (not oil-packed)
tablespoon baking powder
teaspoon dried oregano, crushed
teaspoon garlic salt
cup butter, cut up
slices bacon, crisp-cooked, drained, and crumbled
cup sour cream
eggs, lightly beaten
Crisp-cooked bacon, crumbled (optional)
- 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 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.
Nutrition Facts(Bacon and Dried Tomato Scones)
- Per serving:
- 202 kcal cal.,
- 13 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 57 mg chol.,
- 326 mg sodium,
- 17 g carb.,
- 1 g fiber,
- 1 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet