Yield: 10 servings
|¾ cup||Unbleached white flour; plus extra|
|\N \N||For rolling dough|
|1 teaspoon||Baking powder|
|1 teaspoon||Granulated sugar|
|¼ teaspoon||Baking soda|
|⅛ teaspoon||Salt; optional|
|¼ cup||Low-fat small-curd cottage cheese|
|⅓ cup||Thinly sliced green onions; (green|
|\N \N||And white parts)|
|\N \N||(or substitute chopped fresh herbs)|
|2 tablespoons||Low-fat buttermilk|
Preheat oven to 425 degrees. Into large bowl, sift together ¾ cup flour, baking powder, sugar, baking soda and salt. Sift mixture again. Add butter; mix just until crumbly. Add cottage cheese, onions and buttermilk. Combine briefly, just to mix ingredients. Knead only 5 times. (Dough should be soft and satiny.) Lightly flour board and roll out dough into 8- by 5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps. Place on oiled baking sheet. Bake 7 to 10 minutes, until just golden. Let cool before cutting. Yields 10 to 12 scones.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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