Chipotle-Cheddar Scones

Randy Mayor; Melanie J. Clarke

Partner these savory scones with soups and salads. Freeze for up to three months.

Yield: 12 servings (serving size: 1 scone)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 30%
  • Fat: 4.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.3g
  • Carbohydrate: 18.8g
  • Fiber: 0.7g
  • Cholesterol: 30mg
  • Iron: 1.2mg
  • Sodium: 320mg
  • Calcium: 125mg

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

Preparation

  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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