Honey-Cheddar-Chutney Scones

• 34 cup unbleached white flour, plus extra for rolling dough
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 18 teaspoon salt
• 3 tablespoons butter
• 14 cup low-fat small-curd cottage cheese
• 1 tablespoon mango chutney
• 14 cup sharp cheddar cheese, Shredded
• 1 teaspoon honey
• 1 -2 tablespoon low-fat buttermilk

1. Preheat oven to 425 degrees.
2. Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt.
3. Sift mixture again.
4. Add butter; mix just until crumbly.
5. Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk.
6. Combine briefly, just to mix ingredients.
7. If dough is too crumbly, add additional 1 tablespoon buttermilk.
8. Knead only 5 times.
9. (Dough should be soft and satiny.)
10. Lightly flour board and roll out dough into 8- by 5-inch rectangle.
11. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps.
12. Place on oiled baking sheet.
13. Bake 7 to 10 minutes, until just golden.
14. Yields 10 to 12 scones.
15. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
16. http://recipes.reedsweb.net/

unbleached white flour, baking powder, baking soda, salt, butter, lowfat smallcurd, mango, cheddar cheese, honey, lowfat buttermilk

Taken from www.food.com/recipe/honey-cheddar-chutney-scones-2728 (may not work)