| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Breads, Jaw, Sandwiches | 12 | Scones |
INGREDIENTS
| 2 | c | All purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 4 | oz | Butter |
| 6 | Sundried tomato halves, | |
| Softened and diced | ||
| 1 | tb | Chopped fresh rosemary |
| 6 | oz | Buttermilk |
| Fillings, if desired: sliced | ||
| Smoked mozzerella, turkey, | ||
| Or ham (8 oz total) |
INSTRUCTIONS
Whisk together in a medium size bowl, flour, baking powder, salt, and sugar. Cut in butter until mixture resembles a coarse meal. Add tomatoes and rosemary to flour mixture and combine gently. Add milk and stir until mixture just holds together. Turn out mixture onto cutting board and form two balls. Flatten gently to 1 1/2 inch high discs. Cut each disc into six pieces as if cutting a pie. Place scones on ungresed baking sheet and bake in a preheated 400 degree oven for 12-15 minutes or until golden. (Let cool slightly) If desired, for party servings: slice and fill with choice of fillings. From The Austin American Statesman Typed by jessann :) Posted to MM-Recipes Digest V4 #094 by Jessica Wildes <jessann@texas.net> on Apr 05, 1997
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