Dried Tomato Scones

Directions

Preheat oven to 450℉ (230℃). 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 ¾ inch thick.

Cut into 2½ to 3 inch rounds with a glass or cookie cutter.

Bake on prepared sheet for about 10 minutes or until they rise and are golden.