Basic Low-fat Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post1, St. louis p | 10 | Servings |
INGREDIENTS
| 3/4 | c | Unbleached white flour, plus |
| extra | ||
| For rolling dough | ||
| 1 | t | Baking powder |
| 1 | t | Granulated sugar |
| 1/4 | t | Baking soda |
| 1/8 | t | Salt |
| 3 | T | Butter |
| 1/4 | c | Low-fat small-curd cottage |
| cheese | ||
| 2 | T | Low-fat buttermilk |
INSTRUCTIONS
Preheat oven to 425 degrees. Into large bowl, sift together 3/4 cup flour, baking powder, sugar, baking soda and salt. Sift mixture again. Add butter; mix just until crumbly. Add cottage cheese. Add buttermilk and combine briefly, just to mix ingredients. Knead only 5 times. (Dough should be soft and satiny.) Lightly flour board. 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@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3179
Calories From Fat: 79
Total Fat: 9.1g
Cholesterol: 24.3mg
Sodium: 468.2mg
Potassium: 1598.4mg
Carbohydrates: 142g
Fiber: <1g
Sugar: 134.2g
Protein: 8.3g