* 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
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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"
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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.