Serious Eats: Recipes

Healthy & Delicious: Cheddar Chipotle Scones

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.

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