Rosemary-Cheddar Scones (Healthier!)

Total Time
50mins
Prep 20 mins
Cook 30 mins

HINT: If you don't have 1 3/4 cups cake flour, you can replace it with 1 1/2 cups unbleached or all-purpose flour mixed with 3 tbsp. cornstartch.

Ingredients Nutrition

Directions

  1. Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
  2. In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
  3. Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese.
  4. Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4". Cut into 8 wedges.
  5. Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.