These hearty scones are chock-full of crispy bacon and chewy dried tomatoes. A mozzarella topping adds cheesy goodness.

• ¾ cup dried tomatoes (not oil-packed)
• 2½ cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• ¼ teaspoon garlic salt
• ¾ cup butter, cut up
• 8 slices bacon, crisp-cooked, drained, and crumbled
• ¼ cup sour cream
• 2 eggs, lightly beaten
• 2 Tablespoons milk
• ½ cup shredded mozzarella cheese
• Crisp-cooked bacon, crumbled (optional)

1. Preheat oven to 400°F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes.
2. 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 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 in 8 wedges.
3. 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. Top with additional crumbled bacon.

Makes 16 scones.