Bacon and Dried Tomato Scones

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

Bacon and Dried Tomato Scones Enlarge Image
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Makes:
16 servings
Yields:
16 scones
Prep:
25 mins
Bake:
12 mins 400°F
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Bacon and Dried Tomato Scones

Ingredients
3/4
cup dried tomatoes (not oil-packed)
2 1/2
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
 
Crisp-cooked bacon, crumbled (optional)

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 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
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