Side Pannel
Cheese Scones
Cheese Scones
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Cheese, Beverages
Ingredients List
- 1 c All-purpose flour
- 1 1/2 ts Baking powder
- 1 ts Dry mustard
- pn Salt
- 1 c Whole-wheat flour
- 3 ts Cold butter or margarine,
- -cut in small pieces
- 3/4 c (3oz) finely shredded sharp
- -Cheddar cheese
- 2/3 c Milk (about)
- Butter
Directions
This qualifies as a savory; a bit of a change from the usual scone.
Preheat oven to 425F (220C). Lightly grease a large baking sheet; set
aside. Sift all-purpose flour, baking powder, dry mustard and salt into a
large bowl. Stir in the whole-wheat flour. With your fingers, rub in cold
butter until mixture is crumbly. Stir in 1/2 cup cheese. Make a well in
center of mixture; add milk and mix with a fork to make a dough that BARELY
holds together (you may need to press dough together with your hands). Turn
out onto floured surface and knead lightly. Roll out with a floured rolling
pin or pat dough with your hands to make a round about 3/4-inch thick. Cut
into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2
inches apart on baking sheet; sprinkle with remaining 1/4 cup cheese. Bake
8-10 minutes or until well risen and golden. Transfer to a wire rack to
cool. When cold, split and serve with butter. Makes about 12 scones.
Preheat oven to 425F (220C). Lightly grease a large baking sheet; set
aside. Sift all-purpose flour, baking powder, dry mustard and salt into a
large bowl. Stir in the whole-wheat flour. With your fingers, rub in cold
butter until mixture is crumbly. Stir in 1/2 cup cheese. Make a well in
center of mixture; add milk and mix with a fork to make a dough that BARELY
holds together (you may need to press dough together with your hands). Turn
out onto floured surface and knead lightly. Roll out with a floured rolling
pin or pat dough with your hands to make a round about 3/4-inch thick. Cut
into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2
inches apart on baking sheet; sprinkle with remaining 1/4 cup cheese. Bake
8-10 minutes or until well risen and golden. Transfer to a wire rack to
cool. When cold, split and serve with butter. Makes about 12 scones.
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