Partner these savory scones with soups and salads. Freeze for up to three months.
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
How to Make It
Preheat oven to 350°.
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.
I am amazed how easy it is to make scones. I don't have a pastry blender, so I mixed the flour and butter on slow in my Kitchen Aid with the paddle attachment and it seemed to work fine. Served with the Chorizo, Black bean, and Beef Chili (CL 2007)
Wow, these are wonderful! I cut the recipe exactly in half for two of us (we ate it all--the portion size here is misleading unless you served lots of sides). I kept all the chipotle despite halving the recipe, so if I made the whole recipe, I'd double the chipotle.
Used egg substitute, which works fine. Served with the Hopi posole on CL website.