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- Pn Of dry mustard 2 tb Butter or possibly margarine; diced 1 1/2 c Cheddar cheese; grated 1/2 c Mashed potato 1 Egg 1 tb Lowfat milk Vegetable shortening, for - greasing Preheat the oven to 375 degrees. Grease a baking sheet. Sift the flour, baking pwdr, salt and dry mustard together. Cut in the butter till the mix resembles bread crumbs, then stir in cheese till thoroughly mixed. Add in the potatoes to the flour mix and mix together.
- Beat the Large eggs and lowfat milk together, then pour slowly into the flour and potato mix, adding just sufficient liquid to mix to a soft dough. Turn our dough onto a well floured surface and knead lightly. (The dough is soft to handle, so hands, work surface and rolling pin should be well floured. Roll it out to a thickness of about 3/4 inch (don't roll out dough too thinly; it does not rise much during cooking, and if it is too thin, the scones will be more like cookies) and cut into scones with a 2-inch round pastry cutter. Knead the trimming together reroll and cut out more scones till all the dough has been used.
- Place scones on the prepared baking sheet and bake for 15 min, or possibly till golden. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 8 servings | |
| Calories 55 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 19mg | 1% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.03g | 0% |
| Protein 1.55g | 2% |
