Rating: 4 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
  • 22 Ratings

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

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
25 mins
bake:
12 mins
total:
37 mins
Servings:
16
Yield:
16 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

202 calories; fat 13g; cholesterol 57mg; saturated fat 7g; carbohydrates 17g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 6g; vitamin a 388.7IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 326mg; potassium 153mg; calcium 111.1mg; iron 1.4mg.
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