Dried tomato scones

Yield: 8 Servings
-Wa

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)