Savory Herb Sun-Dried Tomato Scones

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.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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.