Honey-cheddar-chutney scones
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unbleached white flour; plus extra |
| For rolling dough | ||
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 3 | tablespoons | Butter |
| ¼ | cup | Low-fat small-curd cottage cheese |
| 1 | tablespoon | Mango chutney |
| ¼ | cup | Shredded sharp Cheddar cheese |
| 1 | teaspoon | Honey |
| 1 | tablespoon | Low-fat buttermilk -; (to 2 tbspns) |
Directions
Preheat oven to 425 degrees. Into large bowl, sift together ¾ cup flour, baking powder, baking soda and salt. Sift mixture again. Add butter; mix just until crumbly. Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk. Combine briefly, just to mix ingredients. If dough is too crumbly, add additional 1 tablespoon buttermilk. 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. 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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