Sun-Dried Tomato-Parmesan Scones

• 1/2 cup boiling water
• 2 tablespoons sun-dried tomato sprinkles
• 2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup low-fat buttermilk
• 2 tablespoons olive oil
• 2 large egg whites
• Cooking spray

1. Combine boiling water and sun-dried tomato sprinkles in a bowl, and let stand 30 minutes. Drain.
2. Preheat oven to 400u0b0.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through salt) in a bowl. Combine tomatoes, buttermilk, oil, and egg whites in a bowl. Add sun-dried tomato mixture to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 400u0b0 for 18 minutes or until golden.

boiling water, tomato sprinkles, flour, parmesan cheese, sugar, baking powder, oregano, baking soda, salt, lowfat buttermilk, olive oil, egg whites, cooking spray

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