Dried tomato scones

 
                            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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