You can freeze any extra scones. Cool completely; place in a heavy-duty zip-top plastic bag, and freeze for up to two months. Let thaw at room temperature.

Janice Daciuk
Recipe by Cooking Light September 2004

Gallery

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain well, and finely chop.

    Advertisement
  • Preheat oven to 425°. Cover baking sheet with parchment paper.

  • Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist (dough will be sticky).

  • Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. Pat each dough portion into a 6-inch circle on prepared baking sheet. Cut each circle into six wedges, cutting into but not through dough. Bake at 425° for 12 minutes or until golden.

Nutrition Facts

132 calories; calories from fat 32%; fat 4.7g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.3g; protein 4g; carbohydrates 18.8g; fiber 1g; cholesterol 13mg; iron 1.4mg; sodium 361mg; calcium 104mg.
Advertisement