Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1998

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
12 scones
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Preheat oven to 400°.

  • 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).

  • 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.

Nutrition Facts

135 calories; calories from fat 25%; fat 3.8g; saturated fat 1.1g; mono fat 2.1g; poly fat 0.3g; protein 4.9g; carbohydrates 20.1g; fiber 0.6g; cholesterol 3mg; iron 1.1mg; sodium 299mg; calcium 94mg.
Advertisement