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
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Ingredients

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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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Instructions Checklist
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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.

Nutrition Facts

220 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 56mg; sodium 221mg; potassium 63mg; carbohydrates 21g; fiber 1g; sugar 2g; protein 6g; vitamin a 534IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 162mg; iron 1mg.

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