Side Pannel
Dried Tomato Scones
Ingredients List
- -Waldine Van Geffen VGHC42A
- 2 c Unbleached flour; or 3 C
- 1 ts Baking soda
- 2 ts Cream of tartar
- x Salt
- 4 tb Butter
- 3/4 c Milk
- 2 ts Sonoma dried tomato bits;
- -heaping
Directions
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)
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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