Sun Dried Tomato Scones Recipe

These Sun Dried Tomato Scones are a delicious treat ! I brunch on these cheese and basil tomato quickbreads whenever I'm hungry in between meals. Enjoy these Sun Dried Tomato Scones and let me know what you think about them.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
DishMain Ingredient
Interest Group

Ingredients

 Buttermilk baking mix2 Cup (32 tbs)
 Grated parmesan cheese1 Ounce (1/4 Cup)
 Dried basil1 1⁄2 Teaspoon
 2% reduced fat milk2⁄3 Cup (10.67 tbs)
 Chopped drained oil packed sun dried tomatoes1⁄2 Cup (8 tbs)
 Chopped green onions1⁄4 Cup (4 tbs)

Nutrition Facts

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

Directions

Preheat oven to 450°F.
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.
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