Sundried Tomato and Bacon Scones

Is there one thing that you love to smell cooking in your kitchen?  Growing up there was just a few smells that I still remember smelling in my mom’s kitchen… cookies, cinnamon, and bacon.  I always loved the smell of bacon.  Even when I stopped eating pork in 7th grade, I would still sit in the kitchen while my mom made bacon.  When I was pregnant, this all changed very quickly!  I still remember like it was yesterday.  I stopped all forms of cooking when I was pregnant because I really hated food.  Nothing appealed to me and it was hard for me to even want to eat (mostly because I couldn’t keep it down).  My poor husband doesn’t cook, but quickly had to fend for himself in the food department.  There were several weeks straight where all he made was BLT’s.  I would have to hide upstairs under the covers (he doesn’t know this) so I could avoid any hint of the bacon cooking.  If I did, it would send me to the bathroom in seconds.  I know this all doesn’t seem right to share in a food blog…sorry.  Anyways, it’s taken awhile for me to get used to the smell of bacon in the kitchen, but I can now say it’s back to smelling delicious!  I used turkey bacon most the time these days so I can save the family some calories and fat.  However, please use the bacon of choice in these delicious scones.  They are wrapped in all things savory and delicious.  You have sun dried tomatoes (yum), turkey bacon, cheese, and basil combined in a yummy scone perfect for any time of the day.  I hope you enjoy these as much as we do!  Happy bacon-ing!

Sundried Tomato and Bacon Scones

Adapted from Better Homes and Garden

Print Recipe

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.