Sun-Dried Tomato Scones the Editors of Publications International, Ltd.
Sun-Dried Tomato Scones
Prep and Cook Time 20 minutes
Makes 1-1/2 dozen scones
|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|
- 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.
|Serving Size:||1 scone|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||37 %|
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