Rosemary-Cheddar Scones (Healthier!) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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HINT: If you don't have 1 3/4 cups cake flour, you can replace it with 1 1/2 cups unbleached or all-purpose flour mixed with 3 tbsp. cornstartch. Ingredients:
1 3/4 cups cake flour (not self-rising) |
1 cup whole wheat flour |
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons sugar |
3/4 teaspoon salt |
1/4 cup chilled light butter |
1 1/4 cups 2% buttermilk |
1 1/2 cups shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
2. In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
3. Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese.
4. Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4 . Cut into 8 wedges.
5. Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.
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