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Manchego, Herb, and Sun-Dried Tomato Scones

Yield 8 servings (serving size: 1 scone)
Since cheeses contain saturated fat, use flavorful ones in small amounts. Spanish Manchego cheese adds mild, nutty notes and a salty punch to these scones. The longer the cheese has aged, the sharper the flavor. Ready-to-use sun-dried tomatoes don't require rehydration and add hearty flavor without extra fat.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/2 cup (2 ounces) shredded Manchego cheese
  • 1/2 cup chopped ready-to-use sun-dried tomatoes (2 ounces)
  • 2 tablespoons chopped fresh basil
  • 3/4 cup low-fat buttermilk
  • 2 large egg whites
  • Cooking spray

Nutrition Information

  • calories 197
  • caloriesfromfat 29 %
  • fat 6.4 g
  • satfat 3.8 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 7.4 g
  • carbohydrate 27.5 g
  • fiber 1.3 g
  • cholesterol 17 mg
  • iron 1.9 mg
  • sodium 382 mg
  • calcium 141 mg

How to Make It

  1. Preheat oven to 425°.

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

  3. Turn dough out onto a lightly floured surface; knead lightly 4 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. Coat top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.