RECIPE
Partner these savory scones with soups and salads. Freeze for up to three months.Yield
12 servings (serving size: 1 scone)
Ingredients
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.
Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.
Nutritional Information
Calories:134 (30% from fat)
Fat:4.5g (sat 2.6g,mono 0.9g,poly 0.3g)
Protein:4.3g
Carbohydrate:18.8g
Fiber: 0.7g
Cholesterol: 30mg
Iron:1.2mg
Sodium:320mg
Calcium:125mg
British cooking@home
by cooking mania
