Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Cheddar cheese scones




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




2 cups ( 500 mL) all-purpose flour
1 tbsp ( 15 mL) baking powder
3/4 tsp ( 3 mL) salt
1/2 tsp ( 2 mL) black pepper or 1/4 tsp (1 mL) cayenne pepper
1/4 cup ( 50 mL) cold butter, cut into cubes
1 cup ( 250 mL) grated old cheddar cheese
1 cup ( 250 mL) cold milk



Recipe



1. Place rack above centre of oven. Preheat oven to 450F (230C). Grease a baking sheet.

2. Using a fork, stir flour with baking powder, salt and pepper in a large bowl. Work in cold butter until mixture is crumbly. Stir in cheese.

3. Make a well in centre. Pour in milk and stir just until moistened. Turn out onto a floured cutting board. Divide in half and pat each portion into a 6 inch (15 cm) circle about 3/4 inch (2 cm) thick.

4. Cut each into 6 wedges. Lift wedges onto greased baking sheet, placing about 1 inch (2.5 cm) apart for crusty-sided scones or 1/2 inch (1 cm) apart for soft-sided scones. Bake above oven centre until golden, from 10 to 12 minutes.