Manchego, Herb, And Sun-Dried Tomato Scones

• 2 cups all-purpose flour (about 9 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1/2 cup (2 ounces) shredded Manchego cheese
• 1/2 cup chopped ready-to-use sun-dried tomatoes (2 ounces)
• 2 tablespoons chopped fresh basil
• 3/4 cup low-fat buttermilk
• 2 large egg whites
• Cooking spray

1. Preheat oven to 425u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist.
3. Turn dough out onto a lightly floured surface; 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 8 wedges, cutting into but not through dough. Coat top of dough lightly with cooking spray. Bake at 425u0b0 for 15 minutes or until scones are golden.

flour, baking powder, salt, chilled butter, manchego cheese, readyto, fresh basil, lowfat buttermilk, egg whites, cooking spray

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