Rosemary-Cheddar Scones (Healthier!)

• 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

1. Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray.
2. In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt.
3. 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.
4. 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.
5. Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.

cake flour, whole wheat flour, fresh rosemary, baking powder, sugar, salt, butter, buttermilk, cheddar cheese

Taken from www.food.com/recipe/rosemary-cheddar-scones-healthier-287287 (may not work)