Combine tomato and boiling water; let stand 10 minutes. Drain; press tomato between paper towels. Set aside. Combine flour and next 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine tomato, cheese, and next 3 ingredients in a bowl; add to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) With floured hands, pat dough to 1/2-inch thickness on a floured surface. Cut with a 2-1/2-inch biscuit cutter. Place 2 inches apart on a baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). Calories 109 (26% from fat), protein 3.4g, Fat 3.2g (Sat 1g, mono 1.2g, Poly 0.8g), Carb 16.4g, Fiber 0.7g, Chol 20mg, iron 1.1mg, Sodium 183mg, calcium 64mg bake 58