MINI ROSEMARY SCONES

Mini Rosemary Scones image

Enjoy these lemon-flavored rosemary scones - ready to be pulled out of the oven in less than an hour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 18

Number Of Ingredients 12

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Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated lemon peel
1 tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
3 tablespoons firm butter or margarine
1/2 cup fat-free sour cream
1/4 cup canola oil
1 tablespoon fresh lemon juice

Steps:

Heat oven to 400°F. Spray cookie sheet with cooking spray.
In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini Scone, Sodium 180 mg, Sugar 2 g, TransFat 0 g