- Calories 135
- Caloriesfromfat 25%
- Fat 3.8g
- Satfat 1.1g
- Monofat 2.1g
- Polyfat 0.3g
- Protein 4.9g
- Carbohydrate 20.1g
- Fiber 0.6g
- Cholesterol 3mg
- Iron 1.1mg
- Sodium 299mg
- Calcium 94mg
Sun-Dried Tomato-Parmesan Scones
HOWARD L. PUCKETT
How to Make It
Step 1
Combine boiling water and sun-dried tomato sprinkles in a bowl, and let stand 30 minutes. Drain.
Step 2
Preheat oven to 400°.
Step 3
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).
Step 4
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.
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