Bacon (Stripple) and Dried Tomato Scones

Mmmmm. Fabulous. Try it.

3/4 cup sun-dried tomatoes We dried some of our garden tomatoes last summer.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp dried basil
1 tsp dried oregano
1/4 tsp garlic salt (I added more garlic...)
3/4 cup butter, cut up (I use Smart Balance)
8 slices bacon (Morningstar Breakfast Strips)
1/4 cup sour cream
2 eggs, lightly beaten
2 Tbsp milk (I used Original Almond Bliss)
shredded mozzarella cheese (optional) to sprinkle on top

Preheat oven to 400 degrees F.

{A note on the tomatoes} If you are using oil-packed sun-dried tomatoes, you can just chop them up and add them to the recipe. There should be enough moisture. But if you are using dried tomatoes, they will soak up the liquid while baking and ruin the scones. Yep. So -- place your dried tomatoes in a bowl and add enough bowling water to cover them. Let stand 5 minutes. Drain well; chop.

In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and chopped bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs and 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 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7 inch circle. Cut each circle into 8 wedges.

Place wedges 2 inches apart on a very large ungreased baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Make 16 scones.