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Savory Herb Sun-Dried Tomato Scones

Yield 12 servings (serving size: 1 wedge)
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

Nutrition Information

  • calories 132
  • caloriesfromfat 32 %
  • fat 4.7 g
  • satfat 2.8 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 18.8 g
  • fiber 1 g
  • cholesterol 13 mg
  • iron 1.4 mg
  • sodium 361 mg
  • calcium 104 mg

How to Make It

  1. Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain well, and finely chop.

  2. Preheat oven to 425°. Cover baking sheet with parchment paper.

  3. 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).

  4. 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.