Recipe - Dried Tomato Scones

Waldine Van Geffen VGHC42A
2 cup Unbleached flour; or 3 C
1 teaspoon Baking soda
2 teaspoon Cream of tartar
x Salt
4 tablespoon Butter
Three fourths cup Milk
2 teaspoon 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 2One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini