Soak the tomato flakes and peppers in the 3/4 cup water. In a medium-sized bowl, whisk the dry ingredients together, then cut in the butter, using a pastry, fork, your fingers or a mixer. Whisk the eggs into the vegetable and water mixture, then add this liquid mixture all at once to the dry ingredients, stirring till the dough becomes cohesive.

Using a spoon or a cookie scoop, deposit the dough in golf-ball sized portions onto lightly greased or parchment-lined baking sheets, leaving about 2 inches between each scone. Bake the scones in a preheated 425°F oven for 14 to 16 minutes or until they're a light, golden brown.

* Available through our the Baker's Catalogue