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DRIED TOMATO SCONES
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sun-Dried Breads
Wrv
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
2 c Unbleached flour -- or 3 C
1 t Baking soda
2 ts Cream of tartar
x Salt
4 tb Butter
3/4 c Milk
2 ts Sonoma dried tomato bits
-heaping
Preheat oven to 450~. lightly grease a baking sheet
and set aside. Sift together flour, soda, cream of
tartar and salt. Using a pastry blender or your hands,
cut in the butter (or pulse in food processor) until
the mixture looks grainy, like coarse crumbs. Pour the
milk in a well in the center, add tomatoes and mix
until a soft elastic dough is formed. Do not overmix.
Knead dough lightly on a floured surface until smooth
and press with hands or roll dough into a pad about
3/4" thick. Cut into 2-1/2 to 3" rounds with a glass
or cookie cutter. Bake on prepared sheet for about 10
minutes or until they rise and are golden. (wrv)
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