| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post2 | 10 | Servings |
INGREDIENTS
| 3/4 | c | Unbleached white flour, plus |
| extra | ||
| For rolling dough | ||
| 1 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/8 | t | Salt |
| 3 | T | Butter |
| 1/4 | c | Low-fat small-curd cottage |
| cheese | ||
| 1 | T | Mango chutney |
| 1/4 | c | Shredded sharp Cheddar |
| cheese | ||
| 1 | t | Honey |
| 1 | T | 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 - [email protected] Converted by MM_Buster v2.0l.
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