|Recipe Title: Low Fat Soured Cream Dill Scones|
Contributed by: TwinLakesChef
List of Ingredients
|2 cups flour|
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup light margarine, cut in 1/4" cubes
1 egg, at room temperature, beaten
1/2 cup soured cream, at room temperature** (or buttermilk)
1/2 cup 1% milk (or 2% milk)
1 Tablespoon fresh dill weed, snipped fresh chives or fresh thyme
|Preheat oven to 425 degrees. Sift together flour, baking powder, baking soda, and salt in large bowl. Cut in margarine with pastry blender or fork until mixture resembles crumbs.|
Combine egg, milk, soured cream, and dill; mix well. Stir into flour mixture until mixture forms a VERY soft dough.
Using a 1/4 cup scoop, Place 2" apart on a greased baking sheet. Bake 10 to 12 minutes, until golden brown.
Cooking Time & Temperature
|425*F 10-12 minutes|
Biscuits Muffins & Scones
General Cooking/Prep Method
Extra Features of Recipe
Nutritional Analysis: Per serving: 109 calories, 3 grams fat, 37 milligrams cholesterol, 16 grams carbohydrates, 1 gram fiber, 1 gram protein, 261 milligrams sodium.