Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2008

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

197 calories; calories from fat 29%; fat 6.4g; saturated fat 3.8g; mono fat 1.6g; poly fat 0.4g; protein 7.4g; carbohydrates 27.5g; fiber 1.3g; cholesterol 17mg; iron 1.9mg; sodium 382mg; calcium 141mg.
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