Sun-Dried Tomato-Parmesan Scones

Recipe from

Cooking Light

Nutritional Information

Calories 135
Caloriesfromfat 25 %
Fat 3.8 g
Satfat 1.1 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 4.9 g
Carbohydrate 20.1 g
Fiber 0.6 g
Cholesterol 3 mg
Iron 1.1 mg
Sodium 299 mg
Calcium 94 mg

Ingredients

1/2 cup boiling water
2 tablespoons sun-dried tomato sprinkles
2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon dried oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 tablespoons olive oil
2 large egg whites
Cooking spray

Preparation

Combine boiling water and sun-dried tomato sprinkles in a bowl, and let stand 30 minutes. Drain.

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through salt) in a bowl. Combine tomatoes, buttermilk, oil, and egg whites in a bowl. Add sun-dried tomato mixture to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 400° for 18 minutes or until golden.

October 1998
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