Cheddar-Basil Mini Scones
Give your scones a south-of-the-border twist by subbing pepper Jack for the cheddar and fresh cilantro for the basil.
Ingredients
Directions
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Preheat oven to 450°. 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.
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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.
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Bake for 12 to 14 minutes or until golden. Serve warm.
Tips
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.