| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Post2 |
10 |
servings |
INGREDIENTS
| 3/4 |
c |
Unbleached white flour; plus extra |
|
|
For rolling dough |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Granulated sugar |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt; optional |
| 3 |
tb |
Butter |
| 1/4 |
c |
Low-fat small-curd cottage cheese |
| 1/3 |
c |
Thinly sliced green onions; (green |
|
|
And white parts) |
|
|
(or substitute chopped fresh herbs) |
| 2 |
tb |
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, onions and buttermilk. Combine
briefly, just to mix ingredients. 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. Let cool before cutting. 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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