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Dried Tomato Scones

 

16

Yield

1

dozen

Prep

25

min

Cook

10

min

Ready

35

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 35133% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 238mg 10%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 9% Vitamin C 0%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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