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Sun-Dried Tomato Scones


Sun-Dried Tomato Scones

Sun-Dried Tomato Scones

Prep and Cook Time 20 minutes

Yield

Makes 1-1/2 dozen scones

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

  1. Preheat oven to 450°F. Lightly grease baking sheet; set aside. Combine baking mix, cheese and basil in medium bowl.
  2. Stir in milk, tomatoes and onions. Mix just until dry ingredients are moistened. Drop by heaping teaspoonfuls onto prepared baking sheet.
  3. 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.

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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