Bacon and Sundried Tomato Scones

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My husband went to an auction tonight and I had Zumba so I was looking for a meal that was quick, easy, and light. I went for chicken and vegetable pasta in a white wine sauce. I usually accompany my pastas with garlic bread, but that seemed awfully heavy and fattening for an aerobics night. I came across a recipe for bacon and tomato scones that were fast and easy to make and I just happen to have all the ingredients.

On a quick note, I had difficulty finding the sundried tomatoes that weren’t packed in olive oil. After asking a few people, I found them in the produce section near the garlic.

These scones are simple and fast. They have that homemade bread taste but don’t have yeast in them so they don’t have to rise. I ended up putting sundried tomatoes in my pasta to tie the scones in with the meal perfectly. They scones only have to cook for 12 minutes and taste great when they are warm. They are a great savory bread that would be a great compliment to many different meals.

Bacon and Sundried Tomato Scones (adapted from Better Homes and Gardens )
1 c. sun dried tomatoes (not oil packed) chopped

2 ¼ c. all purpose flour
¼ c. Parmesan cheese
1 T. baking powder
1 t. dried oregano
1 t. Italian seasonings
1 t. garlic salt
½ c. butter, cut into pieces
8 slices of crispy bacon, crumbled
¼ c. light sour cream
1 egg, beaten
3 T. low fat milk
¼ c. shredded mozzarella

1. Preheat the oven to 400 degrees.

2. In a large bowl combine flour, parmesan cheese, baking powder, oregano, garlic salt, and Italian seasoning. Mix well. Cut in the butter until the mixture is in crumbles. Stir in the bacon and tomatoes.

3. In a small bowl combine sour cream, egg, and milk. Mix well.
4. Make a well in the center of the flour mixture and pour in the liquid. Stir until just moist.
5. Put the dough on a floured surface and knead for about a minute. Divide the dough in half. Pat each half into a 6-8 inch circle. Cut each circle into 8 wedges (I used a pizza cutter which worked fantastically).
6. Place wedges on an ungreased baking sheet (I used 2 baking sheets). Sprinkle wedges with mozzarella cheese. Bake 12-13 minutes or until the tops are lightly brown. Serve warm.


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