Cheddar-Basil Mini Scones
- Yield: 16 scones
- Hands On 25 mins
- Total Time 37 mins
Give your scones a south-of-the-border twist by subbing pepper Jack for the cheddar and fresh cilantro for the basil.
shredded cheddar cheese
snipped fresh basil
whipping cream or half-and-half
Whipping cream or half-and-half
- Preheat oven to 450 degrees . In a large bowl, combine the flour, sugar, baking powder and salt. Add the cheddar and basil, tossing to combine. Make a well in the center. Add the 11/2 cups cream and the egg. Using a fork, stir together the egg and liquid ingredients in the center, then stir together with the dry ingredients until moistened. Turn dough out onto a well-floured surface; knead gently for 10 to 12 strokes.
- Divide dough in half. Pat or roll each half into a 6-inch circle. Cut each into eight wedges. Place scones on an ungreased baking sheet. Brush tops with cream.
- Bake for 12 to 14 minutes or until golden. Serve warm.
- Place any leftover scones in a freezer container. Freeze up to 1 month. To reheat, wrap scones in foil and heat in a 350 degree F oven about 25 minutes or until heated through.
(Cheddar-Basil Mini Scones)Potassium (mg) 63, sodium (mg) 221, sugar (g) 2, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 48, Thiamin (mg) 0, Fat, total (g) 13, vit. C (mg) 1, carb. (g) 21, vit. A (IU) 534, iron (mg) 1, pro. (g) 6, calcium (mg) 162, cal. (kcal) 220, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 1, sat. fat (g) 8, Riboflavin (mg) 0, chol. (mg) 56