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Sun Dried Tomato Scones Recipe
|Buttermilk baking mix||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Dried basil||1 1⁄2 Teaspoon|
|2% reduced fat milk||2⁄3 Cup (10.67 tbs)|
|Chopped drained oil packed sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1377 Calories from Fat 486
% Daily Value*
Total Fat 55 g85%
Saturated Fat 14.7 g73.5%
Trans Fat 9 g
Cholesterol 32.1 mg
Sodium 3611.7 mg150.5%
Total Carbohydrates 182 g60.6%
Dietary Fiber 12.7 g50.9%
Sugars 25.3 g
Protein 36 g72%
Vitamin A 55.1% Vitamin C 44.7%
Calcium 90.5% Iron 78.1%
*Based on a 2000 Calorie diet
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 greased 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.