Recipe - Honey-Cheddar-Chutney Scones

Three fourths cup Unbleached white flour; plus
extra
For rolling dough
1 teaspoon Baking powder
One fourth teaspoon Baking soda
1/8 teaspoon Salt
3 tablespoon Butter
One fourth cup Lowfat smallcurd cottage
cheese
1 tablespoon Mango chutney
One fourth cup Shredded sharp Cheddar
cheese
1 teaspoon Honey
1 tablespoon Lowfat buttermilk ; (to 2
tbspns)

Preheat oven to 425 degrees. Into large bowl, sift together Three fourths 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 5inch rectangle. Cut into rounds with 2inch 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 PostDispatch 09281998 By Mary Carroll

Formatted for MasterCook by Susan Wolfe vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.