Last week, I adapted a Cooking Light recipe for Dried Cherry and Cardamom scones, a sweeter treat that would be suitable for breakfast or a light snack. This week, I’m also working with a Cooking Light recipe for scones. Only this time, they’re Cheddar Chipotle Scones, a fiery biscuitesque treat that would be much more comfortable sitting next to a huge bowl of black bean soup.
To be honest, I didn’t know savory scones existed before trying these. I’d never seen them sans fruit, or without the requisite “spread with jam or butter” command at the end of the recipe. (Note: These would go well with butter. Jam, not so much.) The cheddar and chipotle were stellar additions, though. Both flavors are distinct without being overwhelming, and a nice change from the norm.
I did make some alterations to the original recipe, though. Cooking Light called for a full tablespoon of chipotle as well as fat-free sour cream, which I tend to shy away from, as “fat-free” connotes “made entirely of weird chemicals” to me. Instead, I used a single chipotle and substituted reduced-fat sour cream. I also split the dough into eight servings instead of the called-for 12 portions. I like big scones is why.
In the end, success. They were delicious, and at about 210 calories and 10 grams of fat per serving, they (much like the cherry scones) were significantly lighter than Starbucks-bought scones. Highly suggested.
- Yield:8 servings
- 2 cups all-purpose flour (about 9 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3/4 cup low-fat sour cream
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1 tablespoon water
- 1 minced chipotle chile, canned in adobo sauce
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender, 2 knives, or a fork until mixture resembles coarse meal. In a separate bowl, combine sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir into dry ingredients until just moist. Knead in bowl with lightly floured hands just until dough forms.
Shape dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut each circle into 8 wedges; arrange wedges 1 inch apart on pan. Bake at 350°F for 30 minutes or until browned. Serve warm.