Sun-Dried Tomato-Parmesan Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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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