Tuesday, 6 October 2015

cheese scones

Retro cheese scones.
 With cooler Fall weather already here I am looking forward to getting back into making soups.
I think these scones would pair really well with a hearty tomato soup.

Retro Cheese Scones

2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. butter
1 cup grated cheddar cheese
2/3 c. milk
2 eggs, lightly beaten
1 Tbsp. sugar

Combine all the dry ingredients.
Cut in the butter.
Add wet ingredients and stir until all flour is moistened.
Knead on floured board.
Pat into a 9 inch circle, cut into wedges.
Brush with milk and sprinkle with sugar.
Bake at 450 for about 15 minutes.
(Check after 12 minutes to make sure they do not brown up too much)

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