Dried Tomato Scones
unbleached all-purpose flour
cream of tartar
dried tomato bits
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.