| 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 -
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