BLT Scones

INGREDIENTS

• • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 stick (8 tablespoons) butter, frozen solid

  • ½ cup chopped sundried tomatoes, packed in oil

  • ½ cup chopped cooked bacon*

  • ½ cup chopped fresh basil leaves

  • ½ cup sour cream, light if you like

  • 1 large egg

INSTRUCTIONS

• 1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, baking powder, salt, and baking soda in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more. Mix in tomatoes, bacon, and basil.

  2. Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)

  3. Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Use a sharp knife to cut dough into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.