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Chipotle-Cheddar Scones

Randy Mayor; Melanie J. Clarke
Yield 12 servings (serving size: 1 scone)
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

Nutrition Information

  • calories 134
  • caloriesfromfat 30 %
  • fat 4.5 g
  • satfat 2.6 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 4.3 g
  • carbohydrate 18.8 g
  • fiber 0.7 g
  • cholesterol 30 mg
  • iron 1.2 mg
  • sodium 320 mg
  • calcium 125 mg

How to Make It

  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.