Rosemary-Cheddar Scones (Healthier!) - cooking recipe

Ingredients

1 3/4 cups cake flour (not self-rising)
1 cup whole wheat flour
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 cup chilled light butter
1 1/4 cups 2% buttermilk
1 1/2 cups shredded reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese.
Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4\". Cut into 8 wedges.
Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.