Sun-Dried Tomato-Parmesan Scones

Sun-Dried Tomato-Parmesan Scones
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 tablespoons sun-dried tomato sprinkles
  • 1 teaspoon baking powder
  • ¾ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • Cooking spray
  • + 19 more ingredients
    • 2 tablespoons olive oil
    • ½ cup boiling water
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons sugar
    • ½ teaspoon baking soda
    • Cooking spray
    • ½ cup boiling water
    • ½ teaspoon baking soda
    • 2 large egg whites
    • 2 tablespoons sun-dried tomato sprinkles
    • ½ teaspoon salt
    • 2 large egg whites
    • ½ cup grated Parmesan cheese
    • ½ teaspoon salt
    • ¾ cup low-fat buttermilk
    • ¾ teaspoon dried oregano
    • ½ cup grated Parmesan cheese
    • ¾ cup low-fat buttermilk

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

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