Ingredients:Water 125 ml (4 fl oz / 1/2 cup)
Sun-dried tomatoes in oil 2, drained and chopped
Plain (all-purpose) flour 220 g (8 oz)
Parmesan cheese 55 g (2 oz), grated
Sugar 2 Tbsp
Baking powder 1 tsp
Dried oregano 3/4 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Plain yoghurt 180 ml (6 fl oz / 3/4 cup)
Olive oil 2 Tbsp
Egg whites 2
Method:
1. Bring water to the boil, then remove from heat. Add sun-dried tomatoes and set aside to soak for 30 minutes. Drain.
2. Preheat oven to 200°C (400°F). Grease a baking tray lightly with some butter and set aside.
3. Sift flour into a mixing bowl and add cheese, sugar, baking powder, oregano, baking soda and salt. Stir to combine and set aside.
4. In a separate mixing bowl, combine sun-dried tomatoes, yoghurt, oil and egg whites. Mix well, then add to flour mixture and mix until just combined.
5. Place dough on a lightly floured work surface. Dust hands with flour and knead lightly with your fingertips, until dough is smooth. Form dough into a 20-cm (8-in) circle and place on prepared baking tray. Without cutting through dough completely, make 6 shallow cuts to get 12 wedges.
6. Bake for 15–20 minutes, or until surface of scone is light golden brown. Remove from heat and set aside to cool.
7. Serve warm.
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