Savory Sun Dried Tomato & Parmesan Scones

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Yield: Serves: 8

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

1. 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.
2. 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.
3. Bake in preheated 400°F oven 15 minutes or until lightly browned. Serve warm or at room temperature.