A tasty bacon and sun dried tomato scone -- perfect any time of day!
Ingredients
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
1/4 teaspoon garlic salt
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
1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes.
In large bowl combine 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 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. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges.
Place wedges 2 inches apart on a large baking sheet, no grease. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm.
Recipe by The Bacon Hunter at https://thebaconhunter.com/?p=1633