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Title: Sun Dried Tomato and Feta Scones Categories: Breads Yield: 12 Servings 1/4 c Sun-dried tomatoes 1 c Boiling water 2 c All-purpose flour 2 ts S, baking powder 1 ts Dried basil 1/4 ts Salt 2 tb Ons, margarine chilled 1/4 c Feta cheese, crumbled 1/2 c 1% milk 1/4 ts Hot sauce 1 Egg, lightly beaten 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 1/2 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" |