Manchego, Herb, and Sun-Dried Tomato Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Since cheeses contain saturated fat, use flavorful ones in small amounts. Spanish Manchego cheese adds mild, nutty notes and a salty punch to these scones. The longer the cheese has aged, the sharper the flavor. Ready-to-use sun-dried tomatoes don't require rehydration and add hearty flavor without extra fat. Ingredients:
2 cups all-purpose flour (about 9 ounces) |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 tablespoons chilled butter, cut into small pieces |
1/2 cup (2 ounces) shredded manchego cheese |
1/2 cup chopped ready-to-use sun-dried tomatoes (2 ounces) |
2 tablespoons chopped fresh basil |
3/4 cup low-fat buttermilk |
2 large egg whites |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Coat top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.
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