PRIZE TESTED RECIPES5
$200 WINNER
Jeanne Walker,
o x n a r d , c a
B A C O N — B E Y O N D B R E A K F A S T C A T E G O R Y , M A R C H 2 0 1 0
BACON AND DRIED TOMATO SCONES
34
cup dried tomatoes
(notoil-packed)
2V2
cups all-purpose flour
1
Tbsp. baking powder
1
tsp. dried basil, crushed
1
tsp. dried oregano,
crushed
'A
tsp. garlic salt
34
cup butter, cut up
8
slices bacon, crisp-
coo ked, d rai ned, and
crumbled
'A
cup sour cream
2
eggs, lightly beaten
2
Tbsp. milk
14
cup shredded
mozzarella cheese
Crisp-cooked bacon,
crumbled (optional)
1
.
Preheat oven to
40 0
°F. Place tomatoes in a
bowl. Add enough boiling water to cover. Let
stand
5
minutes. D rain well; chop tomatoes.
2
.
In large bowl combine flour, baking powder,
basil, oregano, and garlic salt. Cut in butter until
m ixture resembles coarse crumbs. Stir in
chopped tomatoes and bacon. Make a w ell in
center of flour mixture; set aside. In small bowl
combine sour cream, eggs, and m ilk; add all at
once to flour mixture. Stir w ith a fork just until
moistened. Tu rn dough out onto a lightly
floured surface. Knead dough gently
10
to
12
strokes or until dough holds together. D ivide
in half. Pat or lightly roll each dough half to a
7
-in ch circle. Cut each circle in 8 wedges.
3
.
Place wedges
2
inches apart on very large
ungreased baking sheet. Bake for
5
minutes.
Sprinkle tops of scones w ith cheese. Bake
7
to
8
minutes more or until tops are lightly
browned. Serve warm. Top w ith additional
crumbled bacon.
MAKES 16 SCONES.
