Sun dried tomato and feta scones

12 Servings

Ingredients

Quantity Ingredient
¼ cup Sun-dried tomatoes
1 cup Boiling water
2 cups All-purpose flour
2 teaspoons S, baking powder
1 teaspoon Dried basil
¼ teaspoon Salt
2 tablespoons Ons, margarine chilled
¼ cup Feta cheese, crumbled
½ cup 1% milk
¼ teaspoon Hot sauce
1 Egg, lightly beaten

Directions

Combine tomato and boiling water; let stand 10 minutes. Drain and dry completely with paper towels. Set aside.

Cut chilled margarine into small pieces. Combine flour and next three ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine tomato, cheese and next three ingredients in a bowl; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

With floured hands, pat dough to a ½ inch thickness on a floured surface.

Cut with a two inch biscuit cutter or glass. Place two inches apart on a baking sheet coated with cooking spray. Bake at 400#161#F for 12 minutes or until golden brown. Serve warm. Per serving: 112 Calories; 3g Fat (25% calories from fat); 3g Protein; 17g Carbohydrate; 18mg Cholesterol; 188mg Sodium Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly" <kmcnamara@...> on Jan 29, 1997.

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