Saturday, February 18, 2006
Herb & Sundried Tomato Scones
Herb & Sundried Tomato Scones (makes 16 at 2 points each)
4 cups self raising flour (sifted)
100mls light sour cream
enough low fat milk to make a soft dough (1/2 cup or more)
1/2 teaspoon salt
1/2 a teaspoon baking powder
sprinkle of black pepper
1/2 cup grated parmesan or light cheese
8 or 10 chopped sundried tomatoes
Approx 1/2 to 1 dessertspoon each of thyme, parsley and rosemary (all chopped)
Make a well in the centre of the sifted flour. Pour in the sour cream and enough milk to make a soft dough when mixed with a knife.
Mix in all other ingredients. Roll out gently till about 2.5 cm thick. I use a glass to cut out the scones and dip it in flour after cutting each scone to stop mixture sticking.
Arrange close together on a tray lined with baking paper, brush each scone with a little milk and bake in a preheated 200 degree C oven for approx 15 minutes or until cooked. Cool on a rack
Serve warm, spread with light spread or light cream cheese spread. Best eaten of the day of cooking or frozen for later.