Sun-Dried Tomato-Parmesan 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

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.