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

Source: Midwest Living


Recipe Summary

25 mins
37 mins
16 scones


Ingredient Checklist


Instructions Checklist
  • 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; fat 13g; cholesterol 56mg; saturated fat 8g; carbohydrates 21g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 6g; vitamin a 534.5IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 221mg; potassium 63mg; calcium 161.5mg; iron 1.4mg.