Savory Herb Sun-Dried Tomato Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter chilled cut into small pieces
• 1 cup buttermilk fat-free
• 2 cups flour all-purpose
• 2 teaspoons rosemary fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1 Dash ground pepper red
• 2 teaspoons oregano dried
• 1 ounce romano cheese fresh grated
• 0.5 teaspoon salt 
• 1.3 ounces sun-dried tomato halves packed

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• blender
• measuring cup

Directions

1. Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft.
2. Drain well, and finely chop.
3. Preheat oven to 42
4. Cover baking sheet with parchment paper.
5. Lightly spoon flour into dry measuring cup; level with a knife.
6. Combine flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped tomatoes.
7. Add buttermilk, stirring just until moist (dough will be sticky).
8. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. Pat each dough portion into a 6-inch circle on prepared baking sheet.
9. Cut each circle into six wedges, cutting into but not through dough.
10. Bake at 425 for 12 minutes or until golden.