Greetings from Syracuse where the snow is falling, and it looks so pretty. I am so excited to be sharing this bacon and dried tomato scone recipe with you today. I can honestly say that it is the best savory scone that I have ever eaten. I made them along with a pot of chicken noodle soup when the snow was falling outside this week, and the combo warmed us to the bones. This recipe has been stored away in my stash for several years, and I am not sure what the original source was, so I’m sorry not to be able to give credit where it is due.
This recipe is flaky and full of flavor from the bacon, tomatoes, and herbs. I highly recommend that you give it a try.
BACON AND DRIED-TOMATO SCONES
Source – unknown
3/4 cup dried tomatoes (not oil-packed)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
3/4 cup butter, cut up
8 slices bacon, crisp-cooked, drained, and crumbled
1/4 cup sour cream
2 eggs, lightly beaten
2 tablespoons milk
1. Preheat oven to 400 degrees. Place tomatoes in a bowl and add enough boiling water to cover. Let stand 5 minutes. Drain well and chop.
2. In a large bowl whisk together flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in the center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk. Add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. (I added a little more milk because my mixture was too dry.) Knead dough gently 10 to 12 strokes or until dough holds together. Pat or lightly roll into a circle and cut 8 wedges.
3. Place wedges 2 inches apart on a large ungreased baking sheet.Bake for 12 to 15 minutes or lightly browned and done in the middle. Serve warm.
I froze the leftovers. They heat nicely in the microwave and taste as if they just came out of the oven. I hope your family enjoys these as much as we did.
We will see you tomorrow with this week’s selections. Stay warm.
Linking to The Scoop.