| 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.
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