Rethink scones with these tempting bites. Rosemary, chives and feta cheese crumbles turn these teatime staples into savory treats.
- 3/4 cup cold buttermilk
- 1 large egg, beaten
- 1 cup white whole wheat flour
- 1 cup unbleached all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup Smart Balance® Non-GMO Buttery Spread, chilled
- 2 oz crumbled feta cheese
- 1/2 cup minced chives
- 2 tbsp rosemary, chopped
- Smart Balance® Non-Stick Cooking Spray
- 1 large egg white, beaten
Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Combine the flours with the baking powder and salt in a large bowl, and stir with a whisk.
Cut in the chilled Smart Balance® Non-GMO Buttery Spread with a pastry blender, or you could use two knives, until the mixture resembles coarse meal. Gently fold in the feta cheese, chives and rosemary. Add milk mixture, stirring until moist.
Place the dough onto a floured surface and knead lightly four times with floured hands. Form dough into a 10-inch circle on the baking sheet, about 3/4" thick. You may need to sprinkle a little more flour on top if it's too sticky. Using a knife, cut dough into 12 wedges all the way through to make triangles.
Brush egg white over dough. Bake until golden, about 20 to 22 minutes. Serve warm with more buttery spread.