• 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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Ingredients

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Directions

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  • 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.

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  • 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; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 57 mg cholesterol; 326 mg sodium. 153 mg potassium; 17 g carbohydrates; 1 g fiber; 1 g sugar; 6 g protein; 0 g trans fatty acid; 389 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews

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