Manchego, Herb, and Sun-Dried Tomato Scones
Since cheeses contain saturated fat, use flavorful ones in small amounts. Spanish Manchego cheese adds mild, nutty notes and a salty punch to these scones. The longer the cheese has aged, the sharper the flavor. Ready-to-use sun-dried tomatoes don't require rehydration and add hearty flavor without extra fat.
Yield: 8 servings (serving size: 1 scone)
Ingredients
- 2 cups all-purpose flour (about 9 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 cup (2 ounces) shredded Manchego cheese
- 1/2 cup chopped ready-to-use sun-dried tomatoes (2 ounces)
- 2 tablespoons chopped fresh basil
- 3/4 cup low-fat buttermilk
- 2 large egg whites
- Cooking spray
Preparation
1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 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 top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.
Nutritional Information
- Calories:
- 197 (29% from fat)
- Fat:
- 6.4g (sat 3.8g,mono 1.6g,poly 0.4g)
- Protein:
- 7.4g
- Carbohydrate:
- 27.5g
- Fiber:
- 1.3g
- Cholesterol:
- 17mg
- Iron:
- 1.9mg
- Sodium:
- 382mg
- Calcium:
- 141mg





