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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These scones are best the day they're made, but freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350° until warm, 10 minutes. Ingredients:
2 cups flour |
2 teaspoons dry mustard |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup cold unsalted butter, cut into bits |
1 cup (4 oz.) shredded extra-sharp cheddar |
1/4 cup (2 oz.) shredded parmesan |
1/4 cup chopped chives |
1/4 cup chopped dill |
1/2 cup low-fat milk |
Directions:
1. Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.
2. Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.
3. Note: Nutritional analysis is per scone.
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