Name: Dried Tomato Scones
Ingredients: -Waldine Van Geffen VGHC42A; 2 c Unbleached flour; or 3 C; 1 ts Baking soda; 2 ts Cream of tartar; x Salt; 4 tb Butter; 3/4 c Milk; 2 ts Sonoma dried tomato bits; heaping

CATEGORY	CUISINE	TAG	YIELD
Dairy		Teatime, Sun-dried, Breads, Wrv	8	Servings

INGREDIENTS

		-Waldine Van Geffen VGHC42A
2	c	Unbleached flour; or 3 C
1	ts	Baking soda
2	ts	Cream of tartar
	x	Salt
4	tb	Butter
3/4	c	Milk
2	ts	Sonoma dried tomato bits; heaping

INSTRUCTIONS

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

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