Sun-Dried Tomato-Parmesan Scones

HOWARD L. PUCKETT

Yield: 12 scones
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.9g
  • Carbohydrate: 20.1g
  • Fiber: 0.6g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 299mg
  • Calcium: 94mg

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

  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.
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