Name: Savory Cheese Scones
Prep time: 20 min
Total time: 33 min
Ingredients: 2 cups self-rising flour*; 2 tablespoons sugar; 1 teaspoon snipped fresh sage (optional); ½ teaspoon dry mustard (optional); ⅛ teaspoon ground red pepper; 3 tablespoons butter; ¾ 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

Step 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.

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Step 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.
Step 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.
Step 4

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

Per Serving:

239 calories; cholesterol 81mg; saturated fat 11g; carbohydrates 27g; insoluble fiber 1g; protein 8g; sodium 529mg.

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Ingredients

Directions

*Test Kitchen Tip:

Nutrition Facts

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Ingredients

Directions

*Test Kitchen Tip:

Nutrition Facts