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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Place scones 1 inch apart on an ungreased or parchment-lined 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.

*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.

Nutrition Facts

239 calories; 81 mg cholesterol; 529 mg sodium. 27 g carbohydrates; 8 g protein;

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