Loved the herby flavor combo in these scones. The dough was too sticky so I kneaded in more flour until it was manageable, and I used more cheese than the recipe called for (until it looked right). The flavor was fabulous, and the presentation was impressive. Served with a pureed roasted root veggie soup and a mixed greens salad with feta, balsamic vinaigrette and lightly candied pecans. Big dinner hit for my guests.
Manchego, Herb, and Sun-Dried Tomato Scones
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.
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- Calories: 197
- Calories from fat: 29%
- Fat: 6.4g
- Saturated fat: 3.8g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.4g
- Protein: 7.4g
- Carbohydrate: 27.5g
- Fiber: 1.3g
- Cholesterol: 17mg
- Iron: 1.9mg
- Sodium: 382mg
- Calcium: 141mg
- 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
- 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.
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