Chipotle-Cheddar Scones

Chipotle-Cheddar Scones Recipe
Randy Mayor; Melanie J. Clarke
Partner these savory scones with soups and salads. Freeze for up to three months.


12 servings (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

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.

Robin Miller,

Cooking Light

November 2007
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