You can freeze any extra scones. Cool completely; place in a heavy-duty zip-top plastic bag, and freeze for up to two months. Let thaw at room temperature.
1/2 cup sun-dried tomato halves, packed without oil (about 1 1/4 ounces)
2 cups all-purpose flour
1/4 cup (1 ounce) grated fresh Romano cheese
1 tablespoon chopped fresh thyme
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon baking soda
Dash of ground red pepper
1/4 cup chilled butter, cut into small pieces
1 cup fat-free buttermilk
How to Make It
Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain well, and finely chop.
Preheat oven to 425°. Cover baking sheet with parchment paper.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. Pat each dough portion into a 6-inch circle on prepared baking sheet. Cut each circle into six wedges, cutting into but not through dough. Bake at 425° for 12 minutes or until golden.