Sun Dried Tomato and Feta Scones
Yield: 12 Servings
1/4 cup sun-dried tomatoes
1 cup boiling water
2 cups all-purpose flour
2 tsp baking powder
1 tsp dried basil
1/4 tsp salt
2 Tbsp butter, chilled
1/4 cup feta cheese, crumbled
1/2 cup Skim milk
1/4 tsp hot chilli 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 butter into small pieces. Combine flour and next three ingredients in a bowl; cut in butter 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’F for 12 minutes or until golden brown. Serve warm.