Dried Tomato Scones
Yield
1 dozenPrep
25 minCook
10 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | x |
salt
|
*
|
| 4 | tablespoons |
butter
|
|
| ¾ | cup |
milk
|
|
| 2 | teaspoons |
dried tomato bits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 1 | x |
salt
|
*
|
| 6E+1 | ml |
butter
|
|
| 177 | ml |
milk
|
|
| 1E+1 | ml |
dried tomato bits
|
* |
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.
