Tuesday, August 3, 2010
This is a ridiculously easy recipe. Throw a scone or two in with lunch for a snack, or serve with brunch. Mmm.
Sun-dried Tomato Scones
2 cups buttermilk baking mix
¼ cup shredded parmesan
1 ½ tsp dried basil
2/3 cup milk
½ cup chopped oil-packed sun-dried tomatoes
¼ cup chopped green onions
Preheat oven to 450° Combine baking mix, cheese, and basil. Stir in milk, tomatoes, and onion. Carefully mix until moistened. Drop by spoonfuls onto greased baking sheet. Bake for 8-10 minutes or until light golden brown.
• I originally made these to go with dinner, but they are also pretty good for breakfast. I had a leftover scone with some eggs and it was just perfect!