Serves: 8
Total Calories: 310

SCONES
2 3/4 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt, if desired
1 cup (4 oz.) crumbled feta cheese
4 ounces cream cheese or 1/3-less-fat cream cheese (Neufchatel), cut into 1-inch cubes
4 scallions or green onions, chopped
1 cup half-and-half or milk
1 egg

GLAZE, IF DESIRED
1 egg
2 tablespoons milk

Heat oven to 400°F. Grease large cookie sheet. In large bowl, combine flour, baking powder and salt mix well. With pastry blender or fork, cut in feta cheese and cream cheese until mixture is crumbly. Add scallions toss gently until combined. In small bowl, combine half-and-half and 1 egg blend well. Add half-and-half mixture to flour mixture stir lightly, just until soft dough forms.

Turn dough out onto well floured surface knead lightly 5 or 6 times. Pat or press dough into 1-inch-thick round. With floured knife, cut into 8 wedges. Place wedges 2 inches apart on greased cookie sheet. In small bowl, combine glaze ingredients blend well. Brush over tops of wedges.

Bake at 400°F. for 25 to 30 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes. Serve warm or cool. Store in refrigerator.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 scone): Calories 310 Protein 109 Carbohydrate 37g Fat 13g Sodium 670mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 310
Calories from Fat: 77

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