Dried Tomato Scones

-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 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)