Rosemary-Cheddar Scones (Healthier!)

Name: Rosemary-Cheddar Scones (Healthier!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 scones, 8 serving(s)
Ingredients: 414.03 ml cake flour (not self-rising); 236.59 ml whole wheat flour; 9.85 ml finely chopped fresh rosemary or 4.92 ml dried rosemary; 7.39 ml baking powder; 7.39 ml sugar; 3.69 ml salt; 59.14 ml chilled light butter; 295.73 ml 2% buttermilk; 354.88 ml shredded reduced-fat sharp cheddar cheese

Submitted by Celeste

"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."

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Ready In:: 50mins
Ingredients:: 9
Yields:: 8 scones
Serves:: 8

ingredients

414.03 ml cake flour (not self-rising)
236.59 ml whole wheat flour
9.85 ml finely chopped fresh rosemary or 4.92 ml dried rosemary
7.39 ml baking powder
7.39 ml sugar
3.69 ml salt
59.14 ml chilled light butter
295.73 ml 2% buttermilk
354.88 ml shredded reduced-fat sharp cheddar cheese

directions

Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
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.
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.
Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.