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.
Cooking Light SEPTEMBER 2004
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.
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