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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Ham and Cheese Scones

Who says scones have to be sweet? Serve this savory scone recipe with a green salad or bowl of soup for a light meal. They're also great to hand to kids as they run out the door in the morning!

Cooking Light SEPTEMBER 2002

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 3 tablespoons chilled butter, cut into small pieces
  • 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
  • 3/4 cup fat-free buttermilk
  • 2 large egg whites
  • Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 30%
  • Fat: 7.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.4g
  • Carbohydrate: 27.1g
  • Fiber: 0.9g
  • Cholesterol: 26mg
  • Iron: 1.8mg
  • Sodium: 519mg
  • Calcium: 235mg
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Ham and Cheese Scones recipe

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