We have a houseful of people starting this Thursday for N-AF weekend - a sponsor alum back with family to be inducted into a Navy sport hall of fame, a ‘04 sponsor alum in for her 15th reunion, and the usual drop-bys.
Last night, I realized I hadn’t made these in a while, and added them to the weekend plan. Not that hard, worth the effort even if you’re not a baker.
Bacon - Sundried Tomato Scones
3/4 cup dried tomatoes, not the oil-packed kind in the jar (you’ll need 2-3 cups boiling water)
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic powder
1/8 tsp salt
3/4 butter, cut up
8 slices bacon, cooked, drained, crumbled
1/4 cup sour cream
2 large eggs, beaten
2 Tbsp milk
1/2 cup shredded mozzarella or jack cheese (I shred my own because I don’t like the cellulose “sawdust” added to pre-shredded cheese bags.)
1. Oven at 400 deg. Place tomatoes in a heat-proof bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well and chop.
2. In a large bowl combine flour, baking powder, basil, oregano, garlic, salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center and set aside.
3. In a small bowl combine eggs, sour cream, milk. Pour into the well in the dry mixture. Stir with a fork until just moistened evenly. Turn dough out onto a lightly floured surface. Knead dough gently 10-12 strokes or until dough holds together. Divide in half. Pat or lightly roll each half into a 7” circle. Cut each circle into 8 wedges.
4. Place wedges 2” apart on large ungreased baking sheet. Bake for 5 minutes. Sprinkle tops with cheese. Bake 7-8 minutes more until tops are lightly browned.
Makes 16 scones.
You can pig out on these while they’re warm with the accomplice(s) of your choice, and feed your guests Pillsbury canned biscuits or sweet rolls.
You can also fry up a few more pieces of bacon, drain, crumble and add them to the top of each scone.
