Honey-cheddar-chutney scones

10 servings

Ingredients

Quantity Ingredient
¾ cup Unbleached white flour; plus extra
For rolling dough
1 teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
3 tablespoons Butter
¼ cup Low-fat small-curd cottage cheese
1 tablespoon Mango chutney
¼ cup Shredded sharp Cheddar cheese
1 teaspoon Honey
1 tablespoon Low-fat buttermilk -; (to 2 tbspns)

Directions

Preheat oven to 425 degrees. Into large bowl, sift together ¾ 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@...

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