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Ingredientes
- 1 c. All-purpose flour
- 1 1/2 tsp Baking pwdr
- 1 tsp Dry mustard pn Salt
- 1 c. Whole-wheat flour
- 3 tsp Cool butter or possibly margarine, cut in small pcs
- 3/4 c. (3oz) finely shredded sharp Cheddar cheese
- 2/3 c. Lowfat milk (about) Butter
Direcciones
- This qualifies as a savory; a bit of a change from the usual scone.
- Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift all-purpose flour, baking pwdr, dry mustard and salt into a large bowl. Stir in the whole-wheat flour. With your fingers, rub in cool butter till mix is crumbly. Stir in 1/2 c. cheese. Make a well in center of mix; add in lowfat milk and mix with a fork to make a dough which BARELY holds together (you may need to press dough together with your hands). Turn out onto floured surface and knead lightly. Roll out with a floured rolling pin or possibly pat dough with your hands to make a round about 3/4-inch thick. Cut into rounds with a 2-inch fluted or possibly plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; sprinkle with remaining 1/4 c. cheese. Bake 8-10 min or possibly till well risen and golden brown. Transfer to a wire rack to cold. When cool, split and serve with butter.
- Makes about 12 scones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 81 | |
| Calories from Fat 31 | 38% |
| Total Fat 3.56g | 4% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 219mg | 9% |
| Potassium 39mg | 1% |
| Total Carbs 8.74g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 3.33g | 5% |
