Cheddar Cheese Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Flour1 Tbsp Baking Powder1/2 tsp Salt1 tsp Paprika4 Tbsp Butter2/3 Cup Milk1 1/4 C Shredded Sharp Cheddar
Pre-heat the oven to 400 F.
Mix dry ingredients together and cut in butter until butter pieces are pea-sized or slightly smaller.
Mix in about 1 cup of the shredded cheese and distribute evenly through out the flour mixture.
Make a well in the middle of the mixture and add the milk. Mix quickly. The dough will form a very ragged mass and there may be some bits of dry ingredients still at the bottom of the bowl. This is perfect as you don't want a too sticky dough.
Turn out the dough onto a piece of baking parchment and scrape any dry bits onto the top of the dough. Press the dough into a flat rectangle about 1/2 to 3/4 inch thick. Sprinkle a few drops of milk and scatter the remaining shredded cheese on top of the dough and press gently into the top to adhere the loose cheese.
Using a large knife cut the scone into 8 pieces, but do not separate them from one another. They produce a very tender bread when baked as one loaf.
Transfer the parchment to a baking sheet or baking stone and bake 18 minutes.
Serve hot!
Number of Servings: 8
Recipe submitted by SparkPeople user SGEORGEFL.
Mix dry ingredients together and cut in butter until butter pieces are pea-sized or slightly smaller.
Mix in about 1 cup of the shredded cheese and distribute evenly through out the flour mixture.
Make a well in the middle of the mixture and add the milk. Mix quickly. The dough will form a very ragged mass and there may be some bits of dry ingredients still at the bottom of the bowl. This is perfect as you don't want a too sticky dough.
Turn out the dough onto a piece of baking parchment and scrape any dry bits onto the top of the dough. Press the dough into a flat rectangle about 1/2 to 3/4 inch thick. Sprinkle a few drops of milk and scatter the remaining shredded cheese on top of the dough and press gently into the top to adhere the loose cheese.
Using a large knife cut the scone into 8 pieces, but do not separate them from one another. They produce a very tender bread when baked as one loaf.
Transfer the parchment to a baking sheet or baking stone and bake 18 minutes.
Serve hot!
Number of Servings: 8
Recipe submitted by SparkPeople user SGEORGEFL.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 12.1 g
- Cholesterol: 30.9 mg
- Sodium: 337.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 0.9 g
- Protein: 7.8 g
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