Cornmeal scones with sage and cheddar
Ground red pepper
3½ Tbsp, chilled and cut into small pieces
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), about 2 ounces
1% low-fat milk
1 large egg(s), lightly beaten
- Preheat oven to 400°F.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal and next four ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.
- Turn dough out onto a lightly floured surface and knead 3 or 4 times. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
- Bake at 400°F for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm. Yield: 10 servings (serving size: 1 scone).