Sun Dried Tomato Scones
|Buttermilk baking mix||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Dried basil||1 1⁄2 Teaspoon|
|2% reduced fat milk||2⁄3 Cup (10.67 tbs)|
|Chopped drained oil packed sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
Preheat oven to 450°F.
Combine baking mix, cheese and basil in medium bowl.
Stir in milk, tomatoes and onions.
Mix just until dry ingredients are moistened.
Drop by heaping teaspoonfuls onto greased baking sheet.
Bake 8 to 10 minutes or until light golden brown.
Remove baking sheet to cooling rack; let stand 5 minutes.
Remove scones and serve warm or at room temperature.