Dried Tomato Scones - flour

Method

• Preheat oven to 450F (230C).
• lightly grease a baking sheet and set aside.
• Sift together flour, soda, cream of tartar and salt.
• Using a pastry blender or your hands, cut in the butter (or pulse in food processor) until the mixture looks grainy, like coarse crumbs.
• Pour the milk in a well in the center, add tomatoes and mix until a soft elastic dough is formed.
• Do not overmix.
• Knead dough lightly on a floured surface until smooth and press with hands or roll dough into a pad about 3/4 inch thick.
• Cut into 2 1/2 to 3 inch rounds with a glass or cookie cutter.
• Bake on prepared sheet for about 10 minutes or until they rise and are golden.