Serve as a dinner bread or with fruit spread for a sweet-and-spicy breakfast.
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup shredded fresh Parmesan cheese
2/3 cup low-fat buttermilk
1 large egg
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese.
Combine buttermilk and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 5 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 lightly with cooking spray.
Bake at 400° for 24 minutes or until lightly browned.
Oxmoor House Healthy Eating Collection
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These are good. I used half whole wheat and half white flour in them. I also added about a TBLS or so of fresh rosemary and cut the pepper in half and they are plenty spicy! I think they'll be better tomorrow, but I think most scones taste better the next day. I'll definitely make these again!
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