No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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  • Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in sun-dried tomatoes, cheese and thyme.

  • Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.

  • Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.

  • Bake the scones until firm to the touch, 18 to 24 minutes.

Tips

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

184 calories; 6.8 g total fat; 33 mg cholesterol; 310 mg sodium. 25.7 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (1)

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Rating: 3 stars
02/25/2015
Final product was great but it would be helpful to have flour measurements in weight in addition to cups as that's more accurate for baking. I made the batter as instructed and found it to be way too wet to work with and wound up adding roughly an extra half-cup of flour. Read More