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Savory Cheese Scones
Cool: 5 mins
Bake: 8 mins to 10 mins at 425°F
Ingredients
- 2 cups self-rising flour*
- 2 tablespoons sugar
- 1 teaspoon snipped fresh sage (optional)
- 1/2 teaspoon dry mustard (optional)
- 1/8 teaspoon ground red pepper
- 3 tablespoons butter
- 3/4 cup shredded sharp cheddar, Cheshire, or Wensleydale cheese
- 1 beaten egg
- 6 tablespoons half-and-half, light cream or milk
- 1 egg
- 1 tablespoon water
Directions
1. In a medium mixing bowl, stir together self-rising flour*, sugar, sage and mustard, if you like, and red pepper. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the dry mixture.
2. In a small bowl, combine the 1 beaten egg and the half-and-half, light cream or milk. Add egg mixture all at once to flour mixture. Using a fork, stir till just moistened.
3. Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 12-inch thickness. Cut the dough with a floured 2-1/2-inch round biscuit cutter.
4. Place scones 1 inch apart on an ungreased large baking sheet. Lightly brush tops with a mixture of the 1 remaining egg and water. Bake in a 425 degree F oven for 8 to 10 minutes or till golden. Remove from baking sheet and cool on wire racks for 5 minutes. Serve warm with butter, if you like.
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Tip:
*Test Kitchen Tip:
To substitute all-purpose flour for the self-rising flour, use 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in place of the 2 cups self-rising flour.
