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Sun-Dried Tomato Scones
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Sun-Dried Tomato Scones
Prep and Cook Time 20 minutes
YIELD Makes 1-1/2 dozen scones
See Cooking Videos
INGREDIENTS
| 2 | cups buttermilk baking mix |
| 1/4 | cup (1 ounce) grated Parmesan cheese |
| 1‑1/2 | teaspoons dried basil |
| 2/3 | cup reduced-fat (2%) milk |
| 1/2 | cup chopped drained oil-packed sun-dried tomatoes |
| 1/4 | cup chopped green onions |
PREPARATION:
- Preheat oven to 450°F. Lightly grease baking sheet; set aside. Combine baking mix, cheese and basil in medium bowl.
- Stir in milk, tomatoes and onions. Mix just until dry ingredients are moistened. Drop by heaping teaspoonfuls onto prepared baking sheet.
- Bake 8 to 10 minutes or until light golden brown. Remove baking sheet to cooling rack; let stand 5 minutes. Remove scones and serve warm or at room temperature.
This recipe appears in:
Biscuits & Scones
NUTRITIONAL INFORMATION:
| Serving Size: | 1 scone |
| Sodium | 197 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 10 g |
| Cholesterol | 2 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 37 % |
| Calories | 71 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 1/2 |
| Starch | 1/2 |
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