I love, love, love these scones. Replaced 1/2 cup flour with cornmeal, 1/2 cup with whole wheat flour, and upped the Aleppo red pepper to 1 teaspoon. If you don't have the fresh herbs, use 1/3 the amount dried. I replace them all the last time with herbes de Provence. Italian seasoning would be good too.
* Exported from MasterCook *
Savory Herb Sun-Dried Tomato Scones
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sun-dried tomato halves -- packed without oil (about 1 1/4 ounces)
2 cups all-purpose flour
1/4 cup grated fresh Romano cheese -- (1 ounce)
1 tablespoon chopped fresh thyme
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Dash ground red pepper
1/4 cup chilled butter -- cut into small pieces
1 cup fat-free buttermilk
Cover sun-dried tomatoes with boiling water in a bowl; let stand 30
minutes or until soft. Drain well, and finely chop.
Preheat oven to 425°. Cover baking sheet with parchment paper.
Lightly spoon flour into dry measuring cup; level with a knife. Combine
flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in
butter with a pastry blender or 2 knives until mixture resembles coarse
meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist
(dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times with
floured hands. Divide dough in half. Pat each dough portion into a 6-inch
circle on prepared baking sheet. Cut each circle into six wedges, cutting
into but not through dough. Bake at 425° for 12 minutes or until golden.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 132 (32% from fat); FAT 4.7g (sat 2.8g,mono 1.3g,poly 0.3g); IRON
1.4mg; CHOLESTEROL 13mg; CALCIUM 104mg; CARBOHYDRATE 18.8g; SODIUM 361mg;
PROTEIN 4g; FIBER 1g
You can freeze any extra scones. Cool completely; place in a heavy-duty
zip-top plastic bag, and freeze for up to two months. Let thaw at room
temperature.
ChupaNote: I replace 1/2 cup of the all-purpose flour with 1/2 cup whole
wheat flour or a mix of 1/4 cup whole wheat and 1/4 cup cornmeal.
Source:
"Cooking Light, SEPTEMBER 2004"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"12 scones"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 5g Fat (29.4%
calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 518mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 20087 0 0 0 0 0 0 0 222 0
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