 1/2 cup sundried tomatoes (not oil packed), chopped*
1 1/2 cups white whole wheat flour 1 cup all-purpose flour 1 tbsp baking powder 1 tsp dried oregano, crushed 1/4 tsp garlic salt 1/3 cup fresh grated Parmesan cheese 3/4 cup (1 1/2 sticks) unsalted butter, cubed 6 to 8 slices of turkey bacon, cooked, drained, and crumbled 3 tbsp fresh basil, chopped 1/4 cup 2% Greek Yogurt 2 eggs, lightly beaten 1/4 cup milk 1/2 cup shredded mozzarella cheese Instructions: Preheat oven to 400 degrees. In a large bowl combine flours, baking powder, oregano, garlic salt, parmesan cheese. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes, turkey bacon, and basil. In a small bowl, combine yogurt, eggs, milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently until dough holds together. Divide in half. Pat or lightly roll each dough halt to a 7-inch circle. Cut each circle in 8 wedges. Place wedges 2 inches apart on a very large baking sheet lined with parchment paper. Bake for 5 minutes. Remove pan and sprinkle tops of scones with mozzerella cheese. Bake 7 to 8 minutes or until tops are golden and cheese is melted. Serve warm. *NOTE: I used California Sundry Sundried Tomatoes, extra moist.
From the kitchen of http://multiplydelicious.com - adapted from Better Homes and Gardens |