Savory Herb Sun-Dried Tomato Scones

• 1/2 cup sun-dried tomato halves, packed without oil (about 1 1/4 ounces)
• 2 cups all-purpose flour
• 1/4 cup (1 ounce) grated fresh Romano cheese
• 1 tablespoon chopped fresh thyme
• 2 teaspoons baking powder
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Dash of ground red pepper
• 1/4 cup chilled butter, cut into small pieces
• 1 cup fat-free buttermilk

1. Cover sun-dried tomatoes with boiling water in a bowl; let stand 30 minutes or until soft. Drain well, and finely chop.
2. Preheat oven to 425u0b0. Cover baking sheet with parchment paper.
3. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Divide dough in half. Pat each dough portion into a 6-inch circle on prepared baking sheet. Cut each circle into six wedges, cutting into but not through dough. Bake at 425u0b0 for 12 minutes or until golden.

tomato halves, flour, romano cheese, thyme, baking powder, fresh rosemary, oregano, salt, baking soda, ground red pepper, chilled butter, buttermilk

Taken from www.myrecipes.com/recipe/savory-herb-sun-dried-tomato-scones (may not work)