My Sundays this season are filled with baking and charger-ing (yes they are now a verb as they're on a 5 game winning streak and being proactive! The act of charger-ing is rooting for the chargers so hard that they win). Away games are watched in Hemet at my boyfriend's family's house and I bake something hopefully scrumptious. This week were savory scones from the King Arthur Flour website which turned out more like buttermilk biscuits. They were quite tasty - especially served with honey butter (even when I try to go savory I have to slip a lil something sweet in =)
THE BOLTS DOMINATED THE BRONCOS!!!
3 cups Unbleached All-Purpose Flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter
1 cup (4 ounces) grated Cheddar cheese
Sprinkling of fresh ground black pepper
1/2 cup finely chopped fresh chives
3/4 cup (6 ounces) buttermilk
milk (for glaze)
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for half an hour. Gently stir in the buttermilk or yogurt. Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
Grease a baking sheet. Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little milk.
Bake the scones in a preheated 400°F oven for 15 to 20 minutes, or until they're very lightly browned. Yield: about 40 small scones.
Nutrition information per serving (2 scones, 42g): 132 cal, 6.4g fat, 4g protein, 14g complex carbohydrates, 1g sugar, 1g dietary fiber, 19mg cholesterol, 302mg sodium, 48mg potassium, 62RE vitamin A, 1mg iron, 159mg calcium, 81mg phosphorus.
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