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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  • 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; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 56 mg cholesterol; 221 mg sodium. 63 mg potassium; 21 g carbohydrates; 1 g fiber; 2 g sugar; 6 g protein; 534 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 1 mg iron;

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