Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes; drain well. Chop tomatoes.
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.
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.
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.
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