Description
Begin by preparing the dried tomatoes. Pour 3/4 cup of boiling water over ten pieces of dried tomatoes in a small bowl. Let them sit for a few minutes so they soften and rehydrate. While the tomatoes are soaking, prepare the dry ingredients. In a large bowl, combine flour, sugar, baking powder, garlic salt, basil, and thyme. Mix thoroughly to ensure the seasonings are evenly distributed.
Next, use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. This step ensures the scones will be tender and flaky.
Create a well in the center of the dry mixture and add sour cream and milk all at once. Stir gently until the dough is just moistened. Be careful not to overmix, as this can make the scones tough.
Turn the dough onto a lightly floured board. Lightly flour the top of the dough and knead it two or three times to bring it together. Using a rolling pin, roll the dough out to a thickness of ¾ inch. Use a biscuit cutter to cut the dough into your preferred shapes.
Place the cut scones on an ungreased baking dish, spacing them slightly apart. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the scones are lightly golden brown on top. Once baked, remove the scones from the oven and let them cool slightly before serving.
These cheese and tomato scones are perfect for breakfast, snacks, or as a side with soups and salads. The combination of herbs, cheese, and tomatoes gives them a rich, savory flavor that is sure to be a hit with family and friends. Freshly baked, warm scones make a comforting and satisfying treat any time of the day.
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