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Savory Breakfast Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 17 Oct 2010 20:47:53 -0700
v110.n034.4
* Exported from MasterCook *

                           Savory Breakfast Scones

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Breakfast

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/4           cup  sun-dried tomato flakes
       1/4           cup  red and green bell peppers
       3/4           cup  water
    3               cups  King Arthur Unbleached All-Purpose Flour
    1         tablespoon  sugar
       1/4           cup  buttermilk powder
    1           teaspoon  salt
    1         tablespoon  baking powder
       1/3           cup  extra-sharp cheddar flavor
    1         tablespoon  tomato powder
       1/2           cup  cold butter -- (1 stick)
    2                     eggs

Soak the tomato flakes and peppers in the 3/4 cup water. In a 
medium-sized bowl, whisk the dry ingredients together, then cut in 
the butter, using a pastry, fork, your fingers or a mixer. Whisk the 
eggs into the vegetable and water mixture, then add this liquid 
mixture all at once to the dry ingredients, stirring till the dough 
becomes cohesive.

Using a spoon or a cookie scoop, deposit the dough in golf-ball sized 
portions onto lightly greased or parchment-lined baking sheets, 
leaving about 2" between each scone. Bake the scones in a preheated 
425F oven for 14 to 16 minutes or until they're a light, golden brown.

Yield: about 18 scones.

Description:
    "These "drop" scones are a snap to prepare, and are a wonderful 
accompaniment to an old-fashioned ham-and-egg breakfast."
Source:
    "King Arthur Flour"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 7g Fat (39.9% 
calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 
41mg Cholesterol; 298mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.