Bacon and Sun Dried Tomato Scones
  • ¾ cup Great Lakes Sun Dried Tomatoes
  • ½ cup Butter, frozen
  • 2 1/2 cups All Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Garlic Powder
  • 8 slices Bacon, cooked drained and crumbled (or 2.8oz jar Bacon Pieces)
  • ½ cup Sour Cream
  • 2 large Eggs
  • ½ cup Mozzarella Cheese, shredded
  1. Preheat oven to 400 degrees. Dice the dried tomatoes in a food processor and then set aside. Grate butter with a food processor. Switch back to the dicing/mixing blade and add flour, baking powder, basil, oregano and garlic. Pulse until well mixed. Transfer the dry mixture to a large bowl. Stir in the tomatoes and the bacon. In a small bowl stir together the sour cream and eggs. Add this to the dry ingredients and stir until well blended. It will need some hand mixing to get it to come together so hand mix it until a ball is formed. Place it on a lightly floured surface and pat it into an 8 - 9 inch circle about 1 inch thick. Cut like a pie into 8 triangles (or 16 small). Place on an ungreased cookie sheet about 1 inch apart. Bake for 7 minutes. Sprinkle with mozzarella cheese and bake another 6 minutes or until lightly browned.
Recipe by Great Lakes International Trading, Inc. at