CHEESE SCONES
Source of Recipe
My Recipe Collection
Recipe Introduction
Good for a summer supper, with thinly sliced cold roast beef or chicken and marinated tomatoes.a summer supper, with thinly sliced cold roast beef or chicken and marinated tomatoes. Make the salad while the scones bake and let both stand for at least 3 hours so the flavors can develop. If you can use English Cheddar, you can omit the Parmesan.
List of Ingredients
1 1/2 c. all purpose flour
1 1/2 tsp. cream of tartar *
1/2 tsp. baking soda *
1 tsp. dry mustard
1/2 tsp. salt
4 tbsp. (1/2 stick) cold unsalted
butter or margarine (Peggy uses
margarine), cut up
1 c. (4 oz.) shredded sharp Cheddar
cheese
2 tbsp. grated Parmesan cheese
1 lg. egg
1/2 c. milkRecipe
*Instead of the cream of tartar and baking soda, you can use 1 1/2 tsp. baking powder. Heat oven to 400 degrees. 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 the mixture looks like fine granules. 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 inch 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.
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