Recipe by bluemoon downunder
A delicious low-calorie, low-fat version of the Classic Cheese and Chive Scones with healthy low-fat alternatives in the inclusion of the low-fat soft cheese and the skimmed milk. If you wish, you can also use reduced-fat cheddar, but this will seriously compromise the flavour in a way that the other two low fat alternatives do not. Adapted from Parragon's 'Low Fat'.
Top Review by Lalaloula
OUTSTANDING SCONES!!! I made these for lunch today and was amazed at how tasty and special they were! They have a very fluffy, moist inside with a crunchy crust and the flavour is a perfect blend of all the spices and herbs added. I unfortunately didnt have any fresh herbs on hand, so I used dried, but the taste was still so yummy, that I picture them to be extraordinary with fresh ones. The perfect excuse to make them again soon! ;) I used whole spelt flour to make them even more healthy and I found the nuttier taste of the flour was a nice addition to the overall flavour. The cheddar on top melted into crispy-gooey goodness, which I luved! To make my dough workable I needed 12 tbs milk, but then it was very easy to handle and I ended up with 9 small scones from the full recipe. THANKS SO MUCH for sharing this lovely recipe with us, bluemoon! Ill definitely make it again (maybe using a different cream cheese or a different herb combination). Made and reviewed for 1-2-3-Hit-Wonders August 09.
- 8 ounces self-raising flour
- 1 teaspoon mustard powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 3 1⁄2 ounces soft low-fat cheese, with added herbs
- 2 tablespoons fresh snipped chives, plus extra to garnish
- 2 tablespoons skim milk
- 2 ounces cheddar cheese, grated
- light spreadable cheese with garlic and herbs
Directions See How It's Made
- Preheat the oven to 200ºC/400ºF.
- Sift the flour, mustard, cayenne and salt in a mixing bowl.
- Add the soft cheese to the mixture and mix together until well-combined.
- Stir in the snipped chives.
- Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
- Turn the dough onto a floured surface and knead lightly.
- Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
- Transfer the rounds to a baking sheet.
- Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
- Brush the scones with the remaining milk and sprinkle with the grated cheese.
- Bake in the oven for 15-20 minutes until the scones have risen and are golden.
- Transfer the scones to a wire rack to cool.
- Serve the scones with a low-fat soft cheese, garnished with chives.
- Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.