Give your scones a south-of-the-border twist by subbing pepper Jack for the cheddar and fresh cilantro for the basil.




  • 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.

  • 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.

Nutrition Facts

220 calories; 13 g total fat; 56 mg cholesterol; 221 mg sodium. 21 g carbohydrates; 6 g protein;