Real Recipes From Real Home Cooks ®

bacon and dried tomato scones

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

So many scone recipes are sweet or almost sweet, this seems a welcome change. It could be a meal in itself with all these savory and hearty ingredients. Recipe: Photo:

(1 rating)
yield serving(s)
prep time 25 Min
cook time 10 Min

Ingredients For bacon and dried tomato scones

  • 3/4 c
    dried tomatoes (not oil-packed)
  • 2 1/2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    dried basil, crushed
  • 1 tsp
    dried oregano, crushed
  • 1/4 tsp
    garlic salt
  • 3/4 c
    butter, cut up
  • 8 slice
    bacon, crisp-cooked, drained and crumbled
  • 1/4 c
    sour cream
  • 2
    eggs, lightly beaten
  • 2 Tbsp
  • 1/2 c
    shredded mozzarella cheese
  • additional crisp-cooked bacon, crumbled (optional)

How To Make bacon and dried tomato scones

  • 1
    Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes; drain well. Chop tomatoes.
  • 2
    In a 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.
  • 3
    In a 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 into 8 wedges.
  • 4
    Place wedges 2 inches apart on a large ungreased baking sheet. Bake in a preheated 400-degree oven for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. If desired, top with additional crumbled bacon.