This recipe for Dried Tomato and Bacon Scones makes a great breakfast, treat or snack
2 1/2 cups all purpose flour
1 Tbs. baking powder
1 tsp. dried basil
1/2 tsp. dried oregano,
1/4 tsp. Garlic Salt
1/2 tsp. Salt
3/4 cup Butter
3/4 cup dried tomatoes
4-5 bacon slices, baked/drained and crumbled
1/4 cup Sour Cream
1/4 cup Cottage Cheese
2 Eggs, lightly beaten
2-3 Tbs. Milk
Preheat the oven on 200C, and boil about 3 cups of water.
Place tomatoes in the bowl and pour boiling water over them, just enough to cover them. Let stand for 5 minutes, drain well and chop into smaller pieces.
In large mixing bowl add flour, baking powder, basil, oregano, garlic salt, salt. Add butter and mix until it becomes course crumbs. Stir in chopped tomatoes and bacon crumbles.
Make a well in the center of flour mixture and set aside.
In another bowl mix all wet the ingredients-eggs, milk, sour cream, cottage cheese and mix well.
Add all at once to the flour mixture and stir it with the fork just until it is well moistened.
Take the dough out and put on the lightly floured working area and knead the dough gently few times or until dough can hold together. Divide into three equal balls and roll the dough into circle or square.
At this point use a cookie cutter to make a round shape; make sure that the dough is not rolled completely flat, let it have some thickness too (about 1cm or so)
Line baking pan with parchment paper and bake scones for 10-12 minutes depending on your oven or until they are golden color.
Serve warm with cheese or any topping that you desire.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.