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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Partner these savory scones with soups and salads. Freeze for up to three months. 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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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