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Sun-Dried Tomato-Parmesan Scones

HOWARD L. PUCKETT
Yield 12 scones

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

Nutrition 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

How to Make It

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

  2. Preheat oven to 400°.

  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).

  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.