Chipotle-Cheddar Scones

Partner these savory scones with soups and salads. Freeze for up to three months.

Yield: 12 servings (serving size: 1 scone)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 1  tablespoon  baking powder
• 1/2  teaspoon  salt
• 3  tablespoons  chilled butter, cut into small pieces
• 3/4  cup  fat-free sour cream
• 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1  tablespoon  water
• 1  tablespoon  minced chipotle chile, canned in adobo sauce
• 1  large egg, lightly beaten
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.

Nutritional Information

Calories:

134 (30% from fat)

Fat:

4.5g (sat 2.6g,mono 0.9g,poly 0.3g)

Protein:

4.3g

Carbohydrate:

18.8g

Fiber:

0.7g

Cholesterol:

30mg

Iron:

1.2mg

Sodium:

320mg

Calcium:

125mg