Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 8
- 65 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Savory Sun Dried Tomato & Parmesan Scones
Ingredients
- 1-1/4 cups all-purpose flour
- 2 Tbsp. finely chopped sun-dried tomato (not oil packed)
- 2 tsp. baking powder
- 2 tsp. dried basil
- 1/4 tsp. salt
- 3 Tbsp. cold butter, cut into small pieces
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 1/2 cup lowfat buttermilk
- 1 egg, beaten
- 1 egg white, well beaten
Directions
- In a medium bowl, combine flour, tomato, baking powder, basil and salt. Cut in butter with pastry blender (or food processor) until mixture resembles coarse crumbs. Stir in 1/2 cup cheese. Add buttermilk and egg; mix just until dry ingredients are moistened.
- Knead dough 8 times on lightly floured work surface. Roll or pat into a 7-inch circle. Brush top with beaten egg white. Sprinkle remaining cheese over dough. Cut into 8 wedges; place wedges on greased baking sheet.
- Bake in preheated 400°F oven 15 minutes or until lightly browned. Serve warm or at room temperature.
