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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A lighter version of a favorite scone, adapted from the Cooking Light site. Bumped up the herbal component a bit but kept their recommendations to reduce the fat. Still tastes great and is wonderful with soup. Ingredients:
2 cups all purpose flour |
1 tablespoon of baking powder |
2 teaspoons of sugar |
1/4 tsp of salt |
1/2 tsp of cayenne pepper |
1/2 tsp of rosemary, dried crushed and crumbled |
1/8 tsp of sage |
1/8 tsp of thyme |
3 tbsp of very cold butter, cut in little pieces |
3/4 cup of extra sharp cheddar, lower fat |
3/4 cup of finely chopped ham- (original recipe called for bacon) |
3/4 cup of fat free buttermilk |
2 large egg whites |
cooking spray |
Directions:
1. Preheat oven to 400 degrees.
2. Sift the flour. Measure lightly.
3. Add baking powder, sugar, salt, cayenne, rosemary, sage, thyme to the flour.
4. Cut the butter into the flour mixture using a pastry blender until it resembles coarse meal.
5. Whisk the egg whites with the buttermilk.
6. Add to the flour, stirring until just moist.
7. Turn dough out onto a lightly floured board and knead as lightly as possible with well floured hands. Pat into an eight inch circle on a silpat lined baking sheet, or a cookie sheet spayed with cooking spray.
8. Cut the dough into eight wedges, cutting deeply into the dough but not quite all the way through.
9. Bake at 400 degree for 20 minutes until lightly browned.
10. Great with soups or as an accompaniement to a fruit, cheese platter and a good glass of wine.
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