Cheese Scones

These tangy scones make a deliciously different side dish. Or serve them with a tossed green salad for a light lunch.

Makes 16 servings

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 cup cold butter, cut into small pieces
1 cup shredded extra-sharp cheddar cheese
1/2 cup + 2 tablespoons fat-free milk

1. Preheat the oven to 425 F. Spray a baking sheet with nonstick spray.


2. In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, mustard, and salt. With a pastry blender, cut in the butter until the mixture is crumbly.


3. Add 3/4 cup of the cheese and stir with a fork. Add the milk and stir with a fork until the dry ingredients are just moistened. Gather the mixture into a ball. On a lightly floured surface, roll lightly into a 7-8 inch circle. Cut into 16 circles with a 1 3/4 inch round cutter, dipped in flour between each cut.


4. Place the circles on the baking sheet; sprinkle the remaining 1/4 cup cheese on the tops of the circles. Bake until golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Transfer the scones to a rack to cool, 2-3 minutes. Serve warm or cooled completely.

Per Serving (1 scone): 114 Cal, 5 g Fat, 3 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 196 mg Sod, 12 g Carb, 1 g Fib, 4 g Prot, 104 mg Calc.

Points value: 2.

Comments: These are very yummy. They taste more like a biscuit and are dry. They are a perfect side to eggs in the morning, which is what we tried. It was fairly easy to prepare considering it was my first time making bisquits. I would have made the roll to cut longer the next time so they would be smaller circles. Only got about 11 slices from the roll I made. Preparation time took about 30 minutes. It didn't have enough flavor for the kids to enjoy.