Ham and cheese scones
2 spray(s), or enough to coat sheet
Whole-grain wheat flour
3 Tbsp, chilled, cut into small pieces
Weight Watchers Reduced-fat Mexican style shredded cheese
⅓ cup(s), finely chopped
1% low-fat buttermilk
2 Tbsp, or up to 4 tbsp if necessary (for kneading dough)
- Preheat oven to 400°F. Coat a metal baking sheet with cooking spray and set aside.
- Combine first two flours, baking powder, and sugar in a large bowl; cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham.
- In a separate bowl, whisk together buttermilk and egg whites with a fork. Add milk mixture to flour mixture, stirring just until moist.
- Place dough onto a lightly floured surface; knead 5 to 6 times. Place dough on baking sheet and pat into an 8-inch circle; cut dough into 8 wedges. Bake until slightly browned, about 20 minutes.