Chipotle-Cheddar Scones

Name: Chipotle-Cheddar Scones
Ingredients: 2 cups all-purpose flour (about 9 ounces); 1 tablespoon baking powder; 1/2 teaspoon salt; 3 tablespoons chilled butter, cut into small pieces; 3/4 cup fat-free sour cream; 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese; 1 tablespoon water; 1 tablespoon minced chipotle chile, canned in adobo sauce; 1 large egg, lightly beaten; Cooking spray

10 ingredients

3 steps

Ingredients

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten
Cooking spray

Directions

1

Preheat oven to 350°.
2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.
3

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.