Cheese Scones

 

Ingredients:

3

Cup

All-Purpose Flour

1/2

Tsp

Baking Soda

1-1/2

Tsp

Baking Powder

 

 

Pinch Of Cayenne Pepper

1

Tsp

Salt

2

Tbl

Cornmeal

Cup

Butter, Cut Into Slices

Lb

Cheddar Cheese, Cut Into Cubes

Cup

Heavy Cream

1

Cup

Buttermilk

1

 

Egg, Beaten

Directions:

Preheat oven to 375F. Sprinkle a baking sheet lightly with cornmeal.

In a large bowl combine the salt and cornmeal. Add the butter and cut in with a pastry cutter or 2 knives until it resembles coarse meal. Fold in the cheddar cheese. Make a well in center of dough and add in the cream and buttermilk. Mix just until ingredients come together. Do not over mix or break up the cheese cubes.

Turn the dough onto a floured surface and pat into a 6 x 9 x 1-12 rectangle. Divide the dough in half and then cut each piece into 6 triangles. Place the 12 pieces onto an ungreased baking sheet 2 apart. Brush the tops with the beaten egg. Bake for 30 minutes or until golden brown. Transfer to a wire rack to cool.

 

Yields

12 scones

 

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