| 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 |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Salt |
| 3 | tb | Butter |
| 1/4 | c | Low-fat small-curd cottage cheese |
| 1 | tb | Mango chutney |
| 1/4 | c | Shredded sharp Cheddar cheese |
| 1 | ts | Honey |
| 1 | tb | Low-fat buttermilk -; (to 2 tbspns) |
INSTRUCTIONS
Preheat oven to 425 degrees. Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt. Sift mixture again. Add butter; mix just until crumbly. Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk. Combine briefly, just to mix ingredients. If dough is too crumbly, add additional 1 tablespoon buttermilk. 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. 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.
A Message from our Provider:
“To ignore God is the height of selfishness”