Cheddar Cheese Scones
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cheddar Cheese Scones calories by ingredient
Introduction
These are hardy fare and pair well with savory dishes such as stews and rich soups. These scones are exceptionally quick to put together and are impressive for guests for a rustic meal. These are hardy fare and pair well with savory dishes such as stews and rich soups. These scones are exceptionally quick to put together and are impressive for guests for a rustic meal.Number of Servings: 8
Ingredients
-
2 Cups Flour
1 Tbsp Baking Powder
1/2 tsp Salt
1 tsp Paprika
4 Tbsp Butter
2/3 Cup Milk
1 1/4 C Shredded Sharp Cheddar
Directions
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.