Rosemary-Cheddar Scones (Healthier!)

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 1 3⁄4 cups cake flour (not self-rising)
• 1  cup whole wheat flour
• 2  teaspoons  finely chopped fresh rosemary or 1  teaspoon dried rosemary
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons sugar
• 3⁄4 teaspoon salt
• 1⁄4 cup  chilled light butter
• 1 1⁄4 cups 2% buttermilk
• 1 1⁄2 cups  shredded reduced-fat sharp cheddar cheese

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.