Tomato Basil Scones

Reynolds Parchment Paper
2 1/2 cups flour
1/2 cup grated Parmesan cheese
1 tablespoon dried basil OR 2 teaspoons dried rosemary, crushed
1 tablespoon sugar
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 cup chopped sun dried tomatoes
1 carton (8 oz.) nonfat plain yogurt
2 eggs, divided
2 tablespoons milk

Preheat oven to 400F. Line a cookie sheet with Reynolds Parchment Paper. Sprinkle lightly with flour; set aside.

Combine flour, Parmesan cheese, basil, sugar, cream of tartar, baking soda and salt in a large bowl. With a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs.

Beat together yogurt, 1 egg and milk until well blended. Add to flour mixture; stir just until a dough forms (do not over mix, scones will be tough).

Place dough on floured sheet of parchment paper-lined cookie sheet. Roll into a 10-inch circle. Cut dough into 12 wedges with a large knife or pizza cutter. Beat remaining egg; brush onto top of dough.

Bake 10 to 15 minutes or until golden brown. Serve warm.

Servings: 12
Source: Reynolds Kitchens