In a large bowl combine
the flour, salt, baking powder and sugar. Add the margarine or
butter and Neufchatel cheese. Use a fork to mash the margarine
and cheese into the flour like you do for biscuits. You want the
mixture to be lumpy so don't overmix it. Add the egg and buttermilk
or sour milk. Stir it all up making a nice soft dough. The dough
will be sticky, so dust it with flour as necessary. Knead the
dough about ten or twelve times to activate the gluten just a little
bit. Pat the dough into two nice round patties on a large, well
oiled cookie sheet. Cut each circle into 6 pie-shaped wedges. I use a
pizza cutter for this part and it works very nicely. Bake the scones
at 425° for about 20 minutes. The scones will be golden brown
when done. If desired you may brush the scones with a little
nonfat milk after removing them from the oven, this will make them
look pretty. These taste sinfully good, but turn out to be good for
us too.
NOTE:If
you don't have buttermilk around the house then you may use sourmilk
for these scones instead. Place about 1/2 a tablespoon or a
small splash of vinegar into a measuring cup. Add reconstituted or
fresh nonfat milk to the 3/4-cup line. Stir gently and allow to
sit for a few moments to curdle. Use as directed above.
