Ingredients:
3/4 cup unbleached white flour, plus extra for rolling dough
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons butter
1/4 cup low-fat small-curd cottage cheese
1 tablespoon mango chutney
1/4 cup sharp cheddar cheese, Shredded
1 teaspoon honey
1 -2 tablespoon low-fat buttermilk
Directions:
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 Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
http://recipes.reedsweb.net/
Servings: Serve
Time preparation: 0 min.
Time total: 0 min.