Name: Golden Scones
Prep time: 15 min
Total time: 35 min
Yield: 16 Servings
Ingredients: 3/4 cup milk (2% MF); 2 teaspoons vinegar; 2 cups all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1 1/2 tablespoons dried onion flakes; 2 teaspoons sugar; 1 teaspoon garlic powder; 1 tablespoon Dijon mustard; 1/3 cup unsalted butter, melted; 2 beaten eggs; 1 cup frozen corn kernels, defrosted; 3/4 cup strong cheddar cheese, grated; 1/4 cup parmesan, grated; 1/2 cup green onions, sliced; 1 tablespoon milk (2%)

Ingredients

Adjust Servings:

	3/4 cup milk (2% MF)
	2 teaspoons vinegar

	2 cups all-purpose flour
	1 teaspoon cream of tartar
	1/2 teaspoon baking soda
	1 1/2 tablespoons dried onion flakes
	2 teaspoons sugar
	1 teaspoon garlic powder

	1 tablespoon Dijon mustard

	1/3 cup unsalted butter, melted
	2 beaten eggs

	1 cup frozen corn kernels, defrosted
	3/4 cup strong cheddar cheese, grated
	1/4 cup parmesan, grated
	1/2 cup green onions, sliced

	1 tablespoon milk (2%)

Nutrient Analysis
PER SERVING: 1 scone RENAL EXCHANGE: 1/2 Protein + 1 Starch
Calories	158 Kcal
Protein	6 g
Carbohydrates	16 g
Fibre	1 g
Sugars	2 g
Total Fat	8 g
Saturated Fat	4 g
Cholesterol	43 mg
Sodium	133 mg
Potassium	121 mg
Phosphorus	89 mg

Golden Scones:
Downloadable/printer-friendly version

Note: You can freeze the unbaked scones in step 7. Bake 25 minutes at 400°F. Or you can freeze baked scones in an airtight container.

Ingredients

3/4 cup milk (2% MF)
2 teaspoons vinegar
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 tablespoons dried onion flakes
2 teaspoons sugar
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1/3 cup unsalted butter, melted
2 beaten eggs
1 cup frozen corn kernels, defrosted
3/4 cup strong cheddar cheese, grated
1/4 cup parmesan, grated
1/2 cup green onions, sliced
1 tablespoon milk (2%)

Preparation

1 Done	Prepare buttermilk by adding 2 teaspoons of vinegar to 3/4 cup milk. Let sit for 10 minutes, then stir to combine.
2 Done	Place the rack in the centre of the oven. Preheat the oven to 400°F (200°C). Line a large baking sheet (e.g. 20 × 14 inches) or two smaller ones with parchment paper or use silicone sheet.
3 Done	In a large bowl, mix the dry ingredients: flour, cream of tartar, baking soda, onion flakes, sugar, and garlic powder.
4 Done	Add the mustard to the buttermilk and stir to combine.
5 Done	Add the mustard-seasoned buttermilk, melted butter, and eggs to the large bowl with the dry ingredients. To make the dough, combine all ingredients by stirring with a spoon.
6 Done	Add corn, cheddar cheese, parmesan cheese, and green onion. Stir to combine.
7 Done	By using a 1/4 cup measuring cup or an ice cream scooper, place a ball of dough on the baking sheet. Continue with the rest of the dough to make 16 scones. Glaze each ball of dough with milk.
8 Done	Bake 20 minutes or until scones are golden. Let cool before serving.