Sun-Dried Tomato-Parmesan Scones

Health score
5%
Sun-Dried Tomato-Parmesan Scones
45 min.
12
133kcal

Suggestions


Welcome to the delightful world of baked treats with our Sun-Dried Tomato-Parmesan Scones! Perfect for brightening up your morning meal, these scones ingeniously blend the rich, savory flavors of sun-dried tomatoes and aged Parmesan cheese. Imagine biting into a warm, buttery scone with the distinct taste of Italian herbs. These scones are not only easy to prepare but also packed with flavor, making them a fantastic addition to brunch gatherings or as a singular indulgence with your afternoon tea.

What sets these scones apart is their delightful balance of moisture and texture; the low-fat buttermilk ensures each bite is tender yet satisfying. With a hint of oregano, a sprinkle of sugar, and the robust essence of sun-dried tomatoes, these scones are sure to please both savory lovers and pastry aficionados alike.

In just 45 minutes, you can whip up a batch that serves 12, making them ideal for sharing. Whether you enjoy them fresh from the oven or with a smear of cream cheese, these Sun-Dried Tomato-Parmesan Scones will elevate your breakfast and brunch experiences. Get ready to impress your family and friends with a treat that perfectly complements any meal!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • large egg whites 
  • cups flour all-purpose
  • 0.8 cup buttermilk low-fat
  • tablespoons olive oil 
  • 0.8 teaspoon oregano dried
  • 0.5 cup parmesan cheese grated
  • 0.5 teaspoon salt 
  • tablespoons sugar 
  • tablespoons sun-dried tomato sprinkles 
  • 0.5 cup water boiling

Equipment

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

Directions

  1. Combine boiling water and sun-dried tomato sprinkles in a bowl, and let stand 30 minutes.
  2. Drain.
  3. Preheat oven to 40
  4. Lightly spoon flour into dry measuring cups, and level with a knife.
  5. Combine the flour and next 6 ingredients (flour through salt) in a bowl.
  6. Combine tomatoes, buttermilk, oil, and egg whites in a bowl.
  7. Add sun-dried tomato mixture to flour mixture, stirring just until moist (dough will be sticky).
  8. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
  9. Cut dough into 12 wedges, cutting into, but not through, dough.
  10. Bake at 400 for 18 minutes or until golden.

Nutrition Facts

Calories133kcal
Protein13.88%
Fat26.49%
Carbs59.63%

Properties

Glycemic Index
22.67
Glycemic Load
13.09
Inflammation Score
-3
Nutrition Score
4.6808696188357%

Nutrients percent of daily need

Calories:133.22kcal
6.66%
Fat:3.91g
6.02%
Saturated Fat:1.1g
6.9%
Carbohydrates:19.81g
6.6%
Net Carbohydrates:19.09g
6.94%
Sugar:3.13g
3.48%
Cholesterol:4.22mg
1.41%
Sodium:283.97mg
12.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.61g
9.22%
Selenium:9.99µg
14.27%
Vitamin B1:0.17mg
11.64%
Folate:40.21µg
10.05%
Vitamin B2:0.17mg
9.98%
Manganese:0.17mg
8.43%
Calcium:80.64mg
8.06%
Phosphorus:73.55mg
7.35%
Vitamin B3:1.33mg
6.64%
Iron:1.17mg
6.5%
Fiber:0.72g
2.88%
Zinc:0.41mg
2.75%
Vitamin E:0.4mg
2.67%
Potassium:91.88mg
2.63%
Magnesium:10.44mg
2.61%
Vitamin K:2.69µg
2.56%
Copper:0.05mg
2.45%
Vitamin B5:0.17mg
1.75%
Vitamin B12:0.09µg
1.57%
Vitamin B6:0.02mg
1.1%
Vitamin A:52.5IU
1.05%
Source:My Recipes