Dried Tomato Scones Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
2 cup: Unbleached flour, or 3 C
1 tsp: Baking soda,
2 tsp: Cream of tartar,
x Salt,
4 tbsp: Butter,
3/4 cup: Milk,
2 tsp: Sonoma dried tomato bits, heaping
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp