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

Robin Miller
Recipe by Cooking Light November 2007

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

134 calories; calories from fat 30%; fat 4.5g; saturated fat 2.6g; mono fat 0.9g; poly fat 0.3g; protein 4.3g; carbohydrates 18.8g; fiber 0.7g; cholesterol 30mg; iron 1.2mg; sodium 320mg; calcium 125mg.
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