These savory scones are really different than the scones we’re used to in my house. They kind of taste like pizza. The basil at the store looked pretty terrible, so I subbed half the amount of dried. I can only imagine it would taste better with fresh. It was really good and very different.
Manchego, Herb, and Sun-dried Tomato Scones
Cooking Light April 2008
Since cheeses contain saturated fat, use flavorful ones in small amounts. Spanish Manchego cheese adds mild, nutty notes and a salty punch to these scones. The longer the cheese has aged, the sharper the flavor. Ready-to-use sun-dried tomatoes don’t require rehydration and add hearty flavor without extra fat.
2 cups all-purpose flour (about 9 ounces)
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons chilled butter, cut into small pieces
½ cup (2 ounces) shredded Manchego cheese
½ cup chopped ready-to-use sun-dried tomatoes (2 ounces)
2 tablespoons chopped fresh basil
¾ cup low-fat buttermilk
2 large egg whites
1. Preheat oven to 425°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese, tomatoes, and basil. Add buttermilk and egg whites, stirring just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Coat top of dough lightly with cooking spray. Bake at 425° for 15 minutes or until scones are golden.
Yield 8 servings (serving size: 1 scone)
CALORIES 197(29% from fat); FAT 6.4g (sat 3.8g,mono 1.6g,poly 0.4g); PROTEIN 7.4g; CHOLESTEROL 17mg; CALCIUM 141mg; SODIUM 382mg; FIBER 1.3g; IRON 1.9mg; CARBOHYDRATE 27.5g
MacGourmet Rating: 4 Stars