Peggy's Cheese Scones
Category: Breads
Difficulty: Medium
Time: 45 minutes
Yield: 12 scones
Excellent, best served with salad and English Cheddar
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar (see note)
- 1/2 teaspoon baking soda (see note)
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 4 Tablespoons (1/2 stick) cold unsalted butter or margarine (Peggy uses margarine), cut up
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 2 Tablespoons grated Parmesan cheese
- 1 large egg
- 1/2 cup milk (half n' half is better)
Instructions
- Preheat oven to 400°.
- Put flour, cream of tartar, baking soda, dry mustard, and salt into a large bowl; mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granulates. Add cheeses and toss to mix.
- Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms.
- Turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and pat or roll into a 6" circle. Cut each circle into 6 wedges. Place on an ungreased cookie sheet.
- Bake 12 to 15 minutes, or until medium brown. Cool, loosely wrapped in a dish towel, on a wire rack.
Notes
Sher baked for 17 minutes