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Ingredients
- 2Â 3/4 c. all-purpose flour
- 5 tsp baking pwdr
- 1/2 tsp salt, if you like
- 4 ounce (1 c.) crumbled feta cheese
- 4 ounce cream cheese or possibly Neufchatel (lowfat cream cheese), cut into 1 inch
- Â Â cubes
- 4 x scallions, minced
- 1 c. half-and-half or possibly lowfat milk
- 1 x egg
- 1 x egg
- 2 Tbsp. lowfat milk
Directions
- Heat oven to 400 degrees. Grease a large cookie sheet. Lightly spoon flour into measuring c., level off. In a large bowl, combine flour, baking pwdr and salt, mix well. Using a pastry blender, or possibly fork, cut in feta cheese and cream cheese till mix is crumbly. Add in scallions and toss gently till combined.
- In a small bowl, combine half-and-half or possibly lowfat milk with 1 egg and blend well. Add in half and half mix to flour mix. Stir lightly just till soft dough forms.
- Turn dough out onto a well-floured surface and knead lightly five or possibly six times. Pat or possibly press dough into a 1 inch thick circle. With floured knife, cut into eight wedges. Place wedges 2 inches apart on greased cookie sheet.
- For glaze, place egg and lowfat milk in a small bowl and blend well. Brush over tops of wedges.
- Bake at 400 degrees for 25 to 30 min or possibly till golden. Remove scones from cookie sheet. Cold 5 min. Serve hot or possibly cold. Store in refrigerator.
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