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