*  Exported from  MasterCook  *

                           DRIED TOMATO SCONES

Serving Size  : 8    Preparation Time :0:00
Categories    : Sun-Dried                        Breads
                Wrv

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Waldine Van Geffen VGHC42A
   2       c            Unbleached flour -- or 3 C
   1       t            Baking soda
   2       ts           Cream of tartar
           x            Salt
   4       tb           Butter
     3/4   c            Milk
   2       ts           Sonoma dried tomato bits
                        -heaping

  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)
 
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