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Cheddar-Basil Mini Scones
Bake: 12 mins to 14 mins at 450°F
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 2/3 cup snipped fresh basil
- 1 1/2 cups whipping cream, half-and-half or light cream
- 1 egg, lightly beaten
- Whipping cream, half-and-half or light cream
Directions
1. In a large bowl, combine the flour, sugar, baking powder and salt. Add shredded cheddar and basil; stir to combine.
2. In a small bowl, combine 1-1/2 cups cream and egg. Add to flour mixture, stirring until moistened. Turn out onto a well- floured surface; knead gently for 10 to 12 strokes.
3. Divide dough in half; shape into two balls. Pat or roll each into a 6-inch circle. Cut each into 8 wedges. Place onto ungreased baking sheet. Brush tops with additional cream.
4. Bake in a 450 degree F oven for 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. Makes 16 scones.
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Tip:
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.
