Tomato Scones
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Author: Janet Hudson Status: published Published: Jan 06,2010 license cc-by tags: Tomato, Oregano, Parsley, Scone,
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Share on TwitterPerfect bites of tomato pleasure -
1/2 cup sun-dried tomatoes
2 cups all-purpose flour
1 tablespoon chopped fresh thyme
2 teaspoons baking powder
2 teaspoons chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon baking soda
Dash of ground red pepper
1/4 cup vegetable margarine
1 cup soy creamer
2 teaspoons vinegar
Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain well, and finely chop.
Preheat oven to 425°. Cover baking sheet with parchment paper.
Mix together dry ingredients- one at a time and cut pastry until mixture resembles coarse meal. Stir in chopped tomatoes. Add vinegar and creamer stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface and knead with floured hands. Divide dough in half. Pat each dough portion into a 6-inch circle on the baking sheet. Cut each circle into six wedges, cutting into but not through dough. Bake about12 minutes or until golden.
