Bacon and Dried Tomato Scones

3/4 C. dried tomatoes (not oil-packed)

2 1/2 C. all-purpose flour

1 T. baking powder

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/4 tsp. garlic salt

3/4 C. butter, cut up

8 slices bacon, crisp-cooked, drained, and crumbled

1/4 C. sour cream

2 eggs, lightly beaten

2 T. milk

1/2 C. shredded mozzarella cheese

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.

 

Yield: 16

Calories: 202

Fat: 13g

Fiber: 1g