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Cheddar-Dill Scones - e

Source of Recipe

Internet
Cheddar-Dill Scones
SERVES: 8

3 3/4 ounces sharp reduced-sodium Cheddar cheese, shredded
1/2 cup chopped fresh dill
1 cup all-purpose flour
2-1/4 ounces old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons margarine, chilled in freezer for 1 hour, cut into pieces
1 large egg, lightly beaten
3 tablespoons evaporated skimmed milk

Cooking Tips
Do-Ahead Steps: The dry ingredients (flour, oats, baking powder, and salt) can be combined in advance.

Preheat the oven to 425°. In a medium bowl, combine the cheese and dill. Set aside.

In a food processor, process the flour, oats, baking powder, and salt to combine. Add the margarine and pulse until the mixture resembles coarse meal.

Add the flour mixture to the cheese mixture and stir to combine. Add the egg and milk, and mix until just combined.

Spray a 12-inch square of waxed paper and a spatula with nonstick cooking spray. Mound the dough on the paper, then, using the prepared spatula, spread the dough into an even 8-inch square. Cut into sixteen 2-inch squares.

With the spatula, carefully place the scones 1 inch apart on a nonstick baking sheet. Bake for 13 to 15 minutes, until lightly browned on top.


2 scones equal: 192 Calories, 8 g Protein, 10 g Fat, 19 g Carbohydrate, 41 mg Cholesterol, 286 mg Sodium +++EXC:1 Fat, 3/4 Protein, 1 Bread